The Last Gazpacho
Itās the end of the summer season, but we still have beautiful local vegetables readily available to make this refreshing cold soup.
Recipe - Choices Market Corporate Store
The Last Gazpacho
0
Servings6
0Ingredients
Roma tomatoes
Red onion
Field cucumber
Celery stalk
Parsley
Garlic
Red pepper
Apple cider vinegar
Lemon
Sugar
Jalapeno
Extra virgin olive oil
Green onions
Directions
Score the tomatoes, and squeeze out seeds. Place all ingredients, except for green onion, in food processor and puree. Add salt to taste, and garnish with chopped green onion.
For a chunkier soup, reserve half of the vegetables. Dice or cube the remaining half and add to base after it has been pureed.
Serves 6.
0 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Onions - Red Organic, 335 Gram
Cucumbers - Organic Field, Fresh, 300 Gram
Celery - Organic Bunch, 720 Gram
Organic - Parsley - Bunched, 1 Each
Not Available
Peppers - Red Hot House Organic, 200 Gram
Bragg - Raw Apple Cider Vinegar - Organic, 473 Millilitre
Not Available
Wholesome Sweeteners - Cane Sugar, 907 Gram
Peppers - Jalapeno Green, 25 Gram
Choices Markets - Extra Virgin Olive Oil, 500 Millilitre
Green Onions - Organic (Scallions) Bunch, Fresh, 1 Each
Directions
Score the tomatoes, and squeeze out seeds. Place all ingredients, except for green onion, in food processor and puree. Add salt to taste, and garnish with chopped green onion.
For a chunkier soup, reserve half of the vegetables. Dice or cube the remaining half and add to base after it has been pureed.
Serves 6.