- 1 onion, finely chopped
- 1 cucumber, finely chopped
- 1 green bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 3 stalks celery, finely chopped
- 2 (14.5 ounce) cans whole peeled tomatoes
- 1/2 cup tomato juice
- 2 tablespoons white vinegar
- 1 tablespoon olive oil
- 1 teaspoon crushed garlic
- salt and ground black pepper to taste
- Combine onion, cucumber, green bell pepper, yellow bell pepper, red bell pepper, celery, tomatoes, tomato juice, vinegar, olive oil, and garlic in a large bowl. Blend tomatoes with an immersion blender until mostly smooth. Season with salt and black pepper. Chill in refrigerator to blend flavors, at least 2 hours.
06/10/2019
recipepes.com
great 'n easy gazpacho, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
