A splash of dry red wine
adds a sophisticated note of flavor to this refreshing gazpacho.
Red
Wine Gazpacho
4 tomatoes, seeded and
chopped (use only vine-ripened tomatoes for best results)
1 green bell pepper, seeded and diced
1 onion, chopped
3 cloves garlic, finely hopped
3 cups water
1/4 cup dry red wine
3 teaspoons lemon juice
1 green onion, chopped
- Puree tomatoes, green bell peppers, onion,
garlic, water, red wine, lemon juice, and green onion in a blender
or food processo. Strain, discarding any solids and chill. Serve
in chilled bowls.
Makes 4 servings.
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