My Summery Gazpacho

Makes about 4 cups

  • 2 cups canned diced tomatoes, including some juice
  • 1 clove garlic, peeled
  • 1/2 medium onion
  • 1/2 medium green pepper
  • 6 inch piece of long English cucumber
  • 1 Tbs lemon juice
  • Fresh basil, 4 or 5 large leaves, or 1 Tbs dried basil
  • Salt and pepper to taste
  1. Place all of the vegetables inthe bowl of a food processor. Add 3 basil leaves and a few dashes of salt and pepper.
  2. Puree about 30 seconds.
  3. Remove to fridge and chill thoroughly.
  4. Divide into bowls and garnish with the other basil leaves and a bit of parmesan cheese and tomato pieces.
  5. Serve chilled.