Thursday, September 1, 2011

Chunky Gazpacho

This recipe is perfect of a hot summer nice, so filling and nutritious. You can of course use fresh tomatoes, but I opted to got with canned to save time.  Enjoy!

1 28-ounce can of whole tomatoes
1 cucumber, peeled and diced
1 shallot, diced
3 cloves of garlic, minced
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
3 cups water
2 tablespoons white truffle oil

  1. Pour the whole tomatoes into a large bowl and using a pair of scissors, cut up the tomatoes.  Add to this the remaining ingredients and place the soup in the refrigerator to cool completely. 

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