From the kitchen of Anita Meyer
This recipe serves 2
1 can stewed tomatoes
1/2 cucumber, diced
1 small onion, minced
1/2 green pepper, minced
1 clove garlic, minced
2 small cans tomato juice
1 Tablespoon extra virgin olive oil
1 Tablespoon of Kermit’s Key Lime Juice
Combine all ingredients in a bowl and chill.
Gazpacho is best when the flavors of the individual ingredients are distinctive. Make and use the same day. Serve cold with croutons or toast points.
This Gazpacho recipe makes a refreshing “cold soup” lunch on a hot day. Serve with your favorite veggies and toast points.