Nothing But Red Gazpacho
The Washington Post, August 15, 2007
- Course: Soup
- Features: Fast, Healthy
Summary:
Red grapes add a nice sweetness to the tang of tomatoes and vinegar.
Makes 5 to 6 cups
Ingredients:
- 4 large tomatoes, cored and cut into chunks (peeled and seeded, optional)
- 1/2 medium red bell pepper, stemmed, seeded and cut into chunks
- 1 medium red onion, coarsely chopped
- 1 cup store-bought chunky-style picante sauce, such as Pace (mild)
- 2 cups seedless red grapes, cut in half
- 1/2 cup red wine vinegar
- 1/2 teaspoon crushed red pepper flakes
Directions:
Combine the ingredients in a blender or food processor and pulse until finely chopped. Transfer to an airtight container or covered glass bowl and refrigerate for at least 1 hour. Stir and adjust seasoning before serving.
Recipe Source:
From Greensboro, N.C., resident Nancy Dentler.
Tested by Brenna Maloney for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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