easy gazpacho recipe (cold summer soup)
Ingredients
- 2 to matoes
- ½ green pepper
- 6 inch length of cucumber peeled.
- 2 cloves garlic
- 1 tablespoon honey
- 1 tablespoon vinegar I recommend balsamic, or red wine vinegar
- ¼ cup red wine optional
- 2 teaspoons salt
- 2 tablespoons olive oil
Instructions
- Place all veggies in the food processor or blender and puree until blended.
- Mix remaining ingredients in.
- Taste and add additional salt, honey, and vinegar to your liking.
- Place in the fridge for at least 1 hour prior to serving.
- Serve with Barbecue Goldfish Puffs