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Gazpacho

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 cups
Category
Vegetables
Course
Side Dishes
Special Considerations
Vegetarian
Preparation Method
No Cook
Sources
Yankee Magazine

To turn this light Gazpacho into a hearty meal, stir in chunks of avocado, kernels of fresh-cooked corn, and chopped cooked shrimp or crabmeat.

Ingredients
5 scallions, coarsely chopped
1/2 green or red bell pepper, coarsely chopped
1 cucumber, peeled, seeded, and coarsely chopped
3 small tomatoes, cored, peeled, seeded, and coarsely chopped
1 can (11.5-ounce) tomato juice
1-1/2 tablespoons red wine vinegar
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 teaspoon table salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper flakes, or to taste

Instructions

Combine all ingredients in a blender; pulse 5 or 6 times, until coarsely chopped, stopping to scrape down sides.

Cover and chill 2 hours, or until serving.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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