- 3/4 green bell pepper, seeded
- 1/2 cucumber, peeled and sliced
- 2 cloves garlic, chopped
- 1/2 cup olive oil
- 2 day-old crusty bread rolls, cut into thick slices
- 6 tomatoes, peeled and quartered
- 1/2 tablespoon kosher salt
- 1 pinch cayenne pepper
- 1/2 teaspoon balsamic vinegar
- 1/4 teaspoon olive oil
- Blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. Add the bread slices to the blender one at a time and blend each into the mixture until smooth. Blend the tomatoes into the mixture one at a time until smooth. Transfer the mixture to a bowl; season with salt and cayenne pepper. Cover with plastic wrap and refrigerate at least 1 hour. Drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve.
10/04/2019
recipepes.com
southern spain-style gazpacho, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
