GAZPACHO 21 Recipe

  • 3 cucumbers, peeled and seeded
  • 2 red bell peppers, seeded
  • 2 green bell peppers, seeded
  • 6 tomatoes
  • 2 sweet onions (medium)
  • 6 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • salt
  • pepper
  • 4 cups tomato juice
  • 3/4 cup parsley, chopped
Roughly chop in a food processor the cucumbers, bell peppers, tomatoes, and onions. Once chopped, drain each vegetable in a colander and place in a large bowl. Add garlic, oil, vinegar, salt, pepper, tomato juice, and parsley. Mix well. Refrigerate for at least 2 hours before serving.
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