In today’s California Kitchen, learn to cook amazing summer garden gazpacho with The Untamed Chef, Albert J. Hernandez. Here’s what you’ll need:
4 cups tomato juice
2 cups chopped seeded tomato
1 3/4 cups chopped seeded unpeeled cucumber
1 cup finely chopped yellow bell pepper
1 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
To get the cooking directions, listen to today’s California Kitchen from AgNet West.
The California Kitchen: Summer Garden Gazpacho
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