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California-Style Gazpacho
Sheri Wetherell
2 minutes
6 servings
BeginnerThis is a lighter version of a traditional gazpacho, which contains bread. It was adapted from Vicki Sebastiani, founder of Viansa Winery in Sonoma, California. You can find it in her wonderful cookbook Cucina Viansa . Delicious garnished with avocado and chives.
Total Steps
4
Ingredients
14
Tools Needed
4
Related Article
http://stylelistroom.blogspot.com/2010/02/blog-post_08.htmlIngredients
- 1 tablespoon Balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons Extra Virgin Olive Oil
- 2 cups tomato juice
- 1/4 cup white wine
- 6 large tomatoes
- 1 large zucchini
- 1 large red bell pepper
- 1 large red onion
- 1 large cucumber
- 1 large clove of garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 dash Tobasco sauce(optional)
Instructions
1
Step 1
Set aside about a 1/2 cup each of the diced cucumber, onion, pepper, and zucchini.
2
Step 2
Toss the remaining ingredients into a blender and puree slightly, so vegetables remain a little chunky.
3
Step 3
2-3 hours
Cover tightly and refrigerate.
4
Step 4
Either stir the remaining vegetables into the soup, or arrange them on a separate dish to be added individually.
Tools & Equipment
bowl
blender
refrigerator
serving dish