The Perfect Summer/Autumn Soup: Gazpacho Soup
Prep Time: 20 min
Cook Time: 0 min
- 4 cloves garlic
- 1 medium cucumber, peeled, seeded and chopped
- 4 tablespoon chopped fresh parsley
- 1 red bell pepper, cored, seeded and chopped
- 3 green onions
- 2 tablespoons red wine
- 1/3 cup extra virgin olive oil
- Salt to taste
- Dash cayenne
Place all ingredients in a food processor, Pulse until blended but still chunky. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Refrigerate for 2 hours before serving.
Gazpacho is my favorite cold soup to have on a hot summer day!!