Food
Gazpacho II
By Yankee Magazine|Sep 17 2007|
In this crunchier version, vegetables are chopped by hand. Dice them as carefully as you can for the best appearance.
Yield
Serves 4
Ingredients
1 to 2 cloves garlic, minced
4 ripe tomatoes, peeled and finely chopped
1 cucumber, peeled and finely chopped
1 sweet onion, peeled and finely chopped
1 cup tomato juice
1 green pepper, cored and finely chopped
1/3 cup green olives, chopped (optional)
1 tablespoon wine vinegar
1 tablespoon oil
Instructions
Combine all ingredients in a bowl. Refrigerate at least 6 hours before serving.
