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Gazpacho a la Mrs. Landesman

By: Simone

"I often find that most gazpacho is a little too acidic or that I only want a couple of spoonfuls. This recipe (which I got from my friend's mother) is AWESOME. It's not too acidic at all and is so wonderfully light and healthy."

Rate/Review | Read Reviews (11)

Prep Time:
45 Min

Cook Time:
3 Min

Ready In:
48 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

3 cloves garlic, crushed
1 onion, coarsely chopped
1 cucumber, sliced
1 green bell pepper, seeded and chopped
5 tomatoes, peeled and quartered
1/4 cup olive oil
1/4 cup distilled white vinegar
1 bunch fresh parsley, chopped
salt and pepper to taste
1 teaspoon paprika
1 (12 fluid ounce) can tomato juice

Directions

In the container of a food processor or blender, combine the garlic, onion, cucumber, bell pepper, tomatoes, olive oil, vinegar, parsley, salt and pepper. Cover and blend to your desired texture. Stir in the tomato sauce and paprika and transfer to a bowl or container. Refrigerate for at least 1 hour to blend the flavors.