Sunny Gaz­pa­cho

Natural Solutions - - Food Matters -

1 cu­cum­ber, seeded and diced 4 large toma­toes, diced 2 bell pep­pers, diced 1 medium onion (prefer­ably pur­ple), diced 4 cloves gar­lic, finely minced 1 jalapeño, chopped ¼ cup red wine vine­gar 3 ta­ble­spoons fresh lime juice 2 ta­ble­spoons olive oil 3 cups vegetable juice 2 tea­spoons Min­nesota Nice Spice Sunny

Cit­rus Salt Dash of pep­per, to taste ¼ cup fresh basil or cilantro, finely chopped ¼ cup pars­ley or herbs of choice

Mix all veg­eta­bles in a large bowl, trans­fer half of the mix­ture to a food pro­ces­sor, and process un­til smooth. Com­bine the pro­cessed mix­ture and the diced mix­ture to­gether with herbs and sea­son­ing; stir well. Let sit 2 to 3 hours in the re­frig­er­a­tor to let fla­vors com­bine, then serve chilled. Source: Printed with per­mis­sion from Min­nesota Nice Spice. Recipe and photo by Debb Master­son

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