Yield: 3 cups, 2 servings

Ingredients

• 4 tomatoes, chopped (3 cups)
• 1⁄4 red bell pepper, chopped
• 1⁄4 cucumber, peeled, seeded, and chopped
• 1/2 stalk celery, chopped
• 1 green onion, chopped
• 3 tablespoons chopped fresh parsley
• 1 small radish, sliced (optional)
• 1 1/2 teaspoons fresh lime juice
• 1 1/2 teaspoons extra-virgin olive oil
• 1⁄4 teaspoon salt
• Dash black pepper

Equipment

• cutting board
• chef’s knife, 8-inch
• serrated knife, 5-inch
• peeler
• measuring cups
• measuring spoons
• blender
• rubber spatula

Place all the ingredients in a blender and process on medium speed until blended but still a little chunky. For a chilled soup, refrigerate for 30 minutes before serving. Stored in a sealed container in the refrigerator, Gazpacho will keep for two days.
 

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