Cold gaspacho

Yield: 4 servings

Measure Ingredient
1 \N Green pepper, diced
4 \N Tomatoes, diced
1 \N Onion, diced
3 \N Garlic cloves, minced
3 cups Water
¼ cup Wine
3 teaspoons Lemon juice
1 \N Scallion, diced fine

Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top.

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