There is nothing better in the summer time then a nice chilled gazpacho! I will be posting the recipe for this great gazpacho very shortly, the reason I can't do it right now is because I'm on my way to my cooking class. Tonight I am going to teach how to make great veggie burgers..So, come back soon for the gazpacho recipe...Great trick to keep you coming back to my web site hi! hi!
As promised...here is the recipe:
Ingredients
1 cucumber, halved and seeded, (don’t peel it) 1 red bell pepper, cored and seeded 1 yellow bell pepper, cored and seeded
4 medium size tomatoes
1 red onion 1 whole garlic head, cut 1/3 from the top
1 cup of kale, chopped
4 medium size tomatoes
1 red onion 1 whole garlic head, cut 1/3 from the top
1 cup of kale, chopped
3 cups tomato juice
1/4 cup white wine vinegar
1/4 cup good olive oil
Salt and pepper to taste
Directions
Roughly chop the cucumber, transfer to food processor and pulse a few time until coarsely chopped.
Cut peppers, tomatoes, onions and garlic roughly. Transfer to baking sheet, sprinkle with salt, pepper and fresh thyme and roast at 425 degree for 35-40 minutes or until soft and caramelized. Remove from oven and cool. Puree in small batches in food processor. Transfer to big mixing bowl with cucumber and kale and add all remaining ingredients. Chill and serve with a garlic crouton on top.
Roughly chop the cucumber, transfer to food processor and pulse a few time until coarsely chopped.
Cut peppers, tomatoes, onions and garlic roughly. Transfer to baking sheet, sprinkle with salt, pepper and fresh thyme and roast at 425 degree for 35-40 minutes or until soft and caramelized. Remove from oven and cool. Puree in small batches in food processor. Transfer to big mixing bowl with cucumber and kale and add all remaining ingredients. Chill and serve with a garlic crouton on top.
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