icy gaspacho
Author Notes: This is made with raw vegetables, and is slushy and cooling. It couldn't be easier and is really refreshing on a boiling day when you don't want to turn on the stove. —naomi
Serves 6
- 1 large cucumber
- 3 big tomatoes
- 1 slice red onion
- 1 clove garlic
- 1/4 cup olive oil
- 1/8 cup vinegar
- 1 cup tomato juice
- 2 ears of corn
- 1 poblano pepper
- puree first 7 ingredients in a food processor or blender.
- add pepper, diced.
- cut off the kernels from a raw cob of corn and add them to the soup.
- salt and pepper to taste.
- put in fridge to serve cold.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Cold Soup
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Soups|Vegetables
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