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Iced Herb Gazpacho—Perfect for Your July Fourth Picnic

7/1/2011 12:00:00 AM

Tags: summer recipe, holiday, holiday recipe, Fourth of July, herbs, basil, cilantro, parsley, gazpacho

Robyn Griggs Lawrence thumbnailIf your garden is bursting with fresh herbs and you’re lucky enough to have tomatoes already, whip up Lynn Alley’s healthy, easy gazpacho for your Fourth of July celebration. Best when it’s made from garden-fresh ingredients, this cold soup is a delicious way to feed a crowd. For more great summertime picnic recipes, check out Natural Home & Garden’s “Picnic Time: Recipes for a Perfect Summer Picnic.” 

 

gazpacho 

Iced Herb Gazpacho 

Serves 4 to 6 

6 large tomatoes
4 cloves fresh garlic, pressed
1/2 cucumber
1/2 teaspoon red pepper flakes
1/2 cup red wine vinegar
1/2 cup olive oil
2 scallions, chopped
3 sprigs basil leaves
3 sprigs cilantro leaves
3 sprigs parsley leaves
Salt and pepper

1. In a food-processor bowl, roughly purée the tomatoes, garlic, cucumber, red pepper flakes, vinegar and oil. Add scallions and herbs, then pulse just until they’re chopped. (If you let the machine run, you’ll end up with a brownish mess.) Add salt and pepper to taste.

2. Chill at least an hour or two before serving. If possible, chill overnight so the flavors can blend. 



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