Sunday, July 24, 2011

Sangrita Gazpacho

1 green Bell pepper, seeded & sliced
1 serrano pepper, seeded & chopped
1 small cucumber, peeled & sliced
3 large cloves garlic, sliced
2 Roma tomatoes, stem end removed, sliced
1 large (22 oz) can petite diced tomatoes,undrained
4 oz. organic extra virgin olive oil
2 oz. Balsamic vinegar
2 tsp. coarse sea salt or more to taste
1/4 tsp. ground cumin
1/2 tsp. Cholula hot sauce

cold water

Combine all ingredients in large food processor bowl & puree thoroughly. Add cold water as needed to thin soup to desired consistency. Place in large ceramic mixing bowl & chill for several hours to allow flavors to blend.

Serve soup with small bowls of chopped tomatoes, diced cucumber, sliced green onion & croutons for guests to garnish as desired.

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