Food & Drink, Recipes

Eat me: Farmers’ Market gazpacho

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Straight from Spain


1 cup red onions, chopped

1 cup green peppers, chopped

1 cup cucumber, chopped

1 cup peeled and chopped tomatoes

1 ½ tsp garlic, minced

1 ½ tsp salt

¼ tsp cayenne

1 tbsp white wine vinegar

¼ c plus 2 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

3 cups tomato juice

Sprig of fresh thyme


Combine and store overnight in the fridge.

Next day, remove the thyme and blend until smooth

Refrigerate until ready to serve.

Ben Kramer is the Executive Chef at the University of Winnipeg. Follow him at: @ChefUofW

For more follow us at: @SpectatorTrib