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Gazpacho

Posted By On August 17, 2011 @ 9:45 am In Soups and Stews

Lauren Holcomb, of Wakeman, Ohio, shares this recipe with us. She writes most of the recipes for Gazpacho have irritated her family’s stomachs, but this one does not. She adds it is tangy, and the ricotta cheese adds creaminess.

Ingredients

  • 1 1/2 cups fresh Roma tomatoes, chopped
  • 1/2 cup sundried tomatoes, rehydrated
  • 1/2 cup burpless cucumber
  • 1 cup red, orange or yellow bell pepper
  • 2 tablespoons sweet Vidalia onion
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • Low-fat ricotta cheese

Directions

Combine tomatoes (Roma and sundried), cucumber, pepper, onion and vinegar in a blender. Puree to desired consistency. Add water if needed. Chill the tomato puree for 1 hour. Divide between 4 bowls. Dollop with ricotta and sprinkle with spices. Serve.

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