Serves: 6
Total Calories: 229
1. Place the vegetables and cilantro in a food processor or blender, and process until coarsely chopped while slowly adding the olive oil and vinegar. Don’t overprocess, but leave slightly chunky. You don’t want a purée. Alternatively, cut the vegetables into a small dice, chop the cilantro, and combine with the oil and vinegar.
2. Add the thyme and salt and pepper to taste, and transfer the gazpacho to a covered container. Chill for at least 8 hours or overnight, and serve very cold.
This Gazpacho recipe is from the The Sophisticated...Olive Cookbook. Download this Cookbook today.
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