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SKU
recipe_367_1008790
Italian Summer Gazpacho
A refreshing soup to whet your appetite-this cool starter is a savory medley of fresh, seasonal vegetables enhanced with TSTE®Ã‚® Tuscany Spice Blend!
A refreshing soup to whet your appetite-this cool starter is a savory medley of fresh, seasonal vegetables enhanced with The Spice & Tea ExchangeTuscany Spice Blend!
1 Tbsp. Tuscany Spice Blend
¼ cup Organic Extra Virgin Olive Oil
1 tsp. Worcestershire Powder
¼ cup Organic Extra Virgin Olive Oil
1 tsp. Worcestershire Powder
1 cucumber, minced
2 green onions, chopped
1 red bell pepper, minced
4 large tomatoes, peeled and diced
1 small onion, minced
1 jalapeño pepper, seeded and minced (optional)
1 cup tomato juice
1 Tbsp. red wine vinegar
2 Tbsp. lemon juice
2 green onions, chopped
1 red bell pepper, minced
4 large tomatoes, peeled and diced
1 small onion, minced
1 jalapeño pepper, seeded and minced (optional)
1 cup tomato juice
1 Tbsp. red wine vinegar
2 Tbsp. lemon juice
Prep Time
30 mins.
Total Time
30 mins.
Cook Time
0 mins.
Yield
4 servings
RESERVE a small amount of the cucumber, green onions, and red bell pepper for garnishing.
IN a large mixing bowl, add all of the remaining ingredients and stir to combine.
TRANSFER five cups of the mixture to a blender and puree for 20 - 25 seconds on high speed.
RETURN the pureed mixture to the large mixing bowl with the remaining vegetables and mix well.
ALLOW gazpacho to chill before serving (at least 2 hours); the longer it sits, the more the flavors will develop.
LADLE into bowls and top with reserved garnish.
IN a large mixing bowl, add all of the remaining ingredients and stir to combine.
TRANSFER five cups of the mixture to a blender and puree for 20 - 25 seconds on high speed.
RETURN the pureed mixture to the large mixing bowl with the remaining vegetables and mix well.
ALLOW gazpacho to chill before serving (at least 2 hours); the longer it sits, the more the flavors will develop.
LADLE into bowls and top with reserved garnish.
For quick and easy tomato peeling, bring a large pot of water to boil on the stove. Gently drop tomatoes in the boiling water. Boil the tomatoes until the skin begins to peel; about 30 sec. Remove tomatoes and place in an ice bath. Once chilled, remove and peel tomatoes gently with your hands or a sharp paring knife.
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