Gazpacho

Betsy’s Gazpacho

2 lg cucumbers
6-8 tomatoes
1 beef bullion cube dissolved in 1 cup water
3 tbsp olive oil
¼ cup red wine vinegar
2-3 crushed garlic cloves
¼ fresh basil chopped
Pinch of salt
Fresh ground pepper
Pinch of cayenne pepper
(maybe onion, I didn’t use any)

Seed and peel cucumbers and chop
Skin and seed tomatoes. To skin the tomatoes: cut an X in the tomato skin and douse them in boiled water for a few seconds.

Use a blender or food processor to blend about ½ of the tomatoes with the bullion water. Chop the rest.

Combine the chopped tomatoes, chopped tomatoes, blended tomatoes and bullion, and the rest of the ingredients.

Serve cold with croutons.

10 servings 64 calories per serving (without croutons)