Featured Garden Recipe

Gazpacho

Recipe Category: 

 Soups & Salads

Servings: 

 4

Yield: 

 3 cups
Ingredients:

1 cup tomatoes - chop
1 cup cucumbers - peel & chop
1 cup red or yellow bell pepper - seed & chop
1/2 onion - chop
4 cloves garlic - mince
1/4 cup olive oil
2 Tbs balsamic vinegar
4 oz tomato puree - canned
Thyme
salt& pepper to taste
pesto (optional)

Preparation: 
  1. Mix all ingredients together in a bowl, except pesto, cover and let sit in the refrigerator over night.
  2. Place all ingredients in blender and blend.
  3. Add salt, pepper and thyme to taste.
  4. Strain soup in a spoon to push the soup through the strainer.
  5. Chill and serve with a dollop of pesto on top.
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