Lunche for 4

Andalusian Gazpacho

Name: Andalusian Gazpacho
Total time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 small red onion; 1 1/2 lb ripe red tomatoes; 1 bell pepper; 1 clove garlic; 1 1/4 tsp salt; 1 tbsp sherry vinegar; 6 tbsp extra-virgin olive oil (optional); 1 1/2 cups tomato juice

Ripe tomatoes, pepper, onion, garlic, tomato juice, vinegar, and olive oil blend into a chilled soup.

$1.40per serving $

20 minstart to table

4servings

Spanish Dairy-free Budget Lunches No-cook Cold-weather comfort Winter Summer

Ingredients

1 small red onion
1 1/2 lb ripe red tomatoes
1 bell pepper
1 clove garlic
1 1/4 tsp salt
1 tbsp sherry vinegar
6 tbsp extra-virgin olive oil (optional)
1 1/2 cups tomato juice

Steps

Chop the tomatoes, red onion, bell pepper, and garlic into small pieces.
Add the vegetables, tomato juice, sherry vinegar, salt, and olive oil to a blender.
Blend for 2 to 3 minutes until smooth, then taste and adjust the salt.
Chill the gazpacho for 10 minutes before serving.