A: 28oz canned tomatoes
    4T red wine vinegar
    1T olive oil
    1 onion, cubed
    1 green pepper, seeded & chopped
    2c garlic
    3-4 sprigs parsley, stems removed
    5-6 sprigs cilantro, stems removed
    1/2t salt
    1/2t hot sauce
B: 1/2 cucumber, chopped 1/4"
1. Chop (A) in blender.
2. Add (B), stir.
3. Store refrigerated for 24 hours, then serve cold. Add croutons and cilantro
    on top if desired.

Servings: 4

$Id: gaspacho,v 1.4 2018/12/02 18:49:06 deaven Exp $

 Recipe Card
Ingredient list only (can be imported to MyFitnessPal)