Gazpacho
- 4 cups fresh tomatoes, diced
- 1 cucumber
- 1 green pepper
- 1 small onion
- 4 fresh basil leaves
- 1 clove minced garlic
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon lime juice
- salt and pepper to taste
- Combine all ingredients in a large bowl.
- You may leave chunky or put into a blender or food processor until desired consistency.
- Serve Gazpacho cold.
Garnish with sour cream or parsley.
Makes 12, 4-ounce servings.