Cook Time: 15 minutes to prepare, 1 hour refrigeration before serving
- 3 large tomatoes, quartered
- 2 cups cucumber, chopped
- 1 cup onion, chopped
- 1 cup green bell pepper, seeded and chopped
- 2 tablespoon red wine vinegar
- 2 teaspoons olive oil
- 1 clove garlic, chopped
- 1 cup water
1.Place tomatoes, cucumber, onion, bell pepper, vinegar, oil and garlic in a food processor and process until desired consistency.
2.Place vegetable mixture in a serving bowl, add water and stir thoroughly.
3.Cover and refrigerate for at least 1 hour.
4.Add salt and pepper to taste.
- Gazpacho from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, government resource in the public domain