Spanish Gazpacho

Name: Spanish Gazpacho
Ingredients: 5 pounds tomatoes, peeled and quartered; 3 medium carrots, quartered; 1 large cucumber, peeled and quartered; 1 large sweet red pepper, quartered; 1 large green pepper, quartered; 1 large sweet onion, quartered; 2 garlic cloves, minced; 1/3 cup olive oil; 3 tablespoons balsamic vinegar; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; salad croutons, microgreens, chopped red onion, chopped peeled cucumber or cherry tomatoes, optional

12 ingredients

1 steps

Ingredients

5 pounds tomatoes, peeled and quartered
3 medium carrots, quartered
1 large cucumber, peeled and quartered
1 large sweet red pepper, quartered
1 large green pepper, quartered
1 large sweet onion, quartered
2 garlic cloves, minced
1/3 cup olive oil
3 tablespoons balsamic vinegar
1-1/2 teaspoons salt
1/2 teaspoon pepper
salad croutons, microgreens, chopped red onion, chopped peeled cucumber or cherry tomatoes, optional

Directions

1

In batches, place the ingredients in a blender; cover and process until soup reaches desired texture. Pour into a large bowl. Cover and refrigerate for 1-2 hours before serving. If desired, top with croutons, microgreens, red onion, cucumber and tomato if desired.