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Gazpacho

Soup_Gazpacho

Chef Arnold Carreira,
Orlando’s Seafood Grill

Ingredients
2 cups tomato juice
2 tomatoes, chopped
8-10 cucumbers, chopped
2 tsp cilantro
1/2 tsp oregano
5-6 leaves fresh mint
1 tsp virgin olive oil
3 tsp red wine vinegar

Method
1.    Combine all ingredients into a food processor and blend until smooth. Chill and serve with croutons.

Yield 4 servings.

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