broccoli gazpacho
(1 rating)
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Using homegrown tomatoes from my Dad's garden made this all the better. Very good with some crusty whole grain bread.
(1 rating)
yield
2 -4
prep time
10 Min
Ingredients For broccoli gazpacho
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1 lbbroccoli, frozen
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1 1/2 ctomatoes, quartered
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1 smonion
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1 tspgarlic, minced
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1 Tbspbalsamic vinegar
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dashsalt and pepper
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1 mdjalapenos, fresh
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dashred pepper flakes
How To Make broccoli gazpacho
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1Empty the bag of frozen broccoli into a large microwave-safe bowl. Heat for about 3 minutes, or until thawed.
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2Rought chop all other veggies. In a blender, combine tomatoes, onion, garlic, vinegar, salt/pepper, jalapeno, and red pepper flake. Pulse until well mixed but still chunky.
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3Add half of the thawed broccoli. Pulse until the mixture is a soup-like, adding water if needed.
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4Stir the mixture together with the remaining broccoli. Serve chilled.
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