Sizzling Summer Meals
This easy version of spicy, chilled tomato soup is a summertime favorite.
2 red bell peppers, seeded and cored
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1/2 tbsp. salt
1 tsp. freshly ground pepper
Dice the cucumber, peppers, tomatoes and onion into 1-inch cubes; place each vegetable separately into a food processor. Pulse with steel blade until coarsely chopped.
Combine chopped vegetables in a large serving bowl and add the tomato juice, garlic, vinegar, olive oil, salt and pepper. Mix well and chill before serving. The longer gazpacho sits, the more developed the flavors will be.
For more Sizzling Summer Meal Recipes, be sure to pick up this month's copy of FoothillStyle. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations.Or, to order a copy of this issue, please email Gloria Schroeder at email@example.com, or call her at 916-988-9888 x116.