Mother Earth Living

Picnic Ideas and Recipes: Iced Herb Gazpacho

<em>Serves 4 to 6</em>
<p>This healthy, easy summer recipe is best when it’s made from garden-fresh ingredients. Chill for at least an hour or two before serving.</p>
<p>• 6 large tomatoes<br />
• 4 cloves fresh garlic, pressed<br />
• 1/2 cucumber<br />
• 1/2 teaspoon red pepper flakes<br />
• 1/2 cup red wine vinegar<br />
• 1/2 cup olive oil<br />
• 2 scallions, chopped<br />
• 3 sprigs basil leaves<br />
• 3 sprigs cilantro leaves<br />
• 3 sprigs parsley leaves<br />
• Salt and pepper</p>
<p>1. In a food-processor bowl, roughly purée the tomatoes, garlic, cucumber, red pepper flakes, vinegar and oil.</p>
<p>2. 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.)</p>
<p>3. Add salt and pepper to taste.</p>
<p>4. If possible, chill overnight before serving so the flavors can blend.</p>
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<em>Lynn Alley is a freelance food and wine writer living in San Diego, California.</em>
<p>Click here for more summer picnic recipes from the original article, <a href=””>
<strong>Picnic Ideas and Recipes</strong>.</a>

  • Published on Jun 11, 2009
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