Nothing But Red Gazpacho 5.000
Top Tomato 2007 Aug 15, 2007

Red grapes add a nice sweetness to the tang of tomatoes and vinegar.


Servings: 5 - 6 cups
Ingredients
  • 4 large tomatoes, cored and cut into chunks (peeled and seeded, optional)
  • 1/2 medium red bell pepper, stemmed, seeded and cut into chunks
  • 1 medium red onion, coarsely chopped
  • 1 cup store-bought chunky-style picante sauce, such as Pace (mild)
  • 2 cups seedless red grapes, cut in half
  • 1/2 cup red wine vinegar
  • 1/2 teaspoon crushed red pepper flakes

Directions

Combine the ingredients in a blender or food processor and pulse until finely chopped. Transfer to an airtight container or covered glass bowl and refrigerate for at least 1 hour. Stir and adjust seasoning before serving.

Rate it

Recipe Source

From Greensboro, N.C., resident Nancy Dentler.

Tested by Brenna Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.