Chunky Gazpacho

Name: Chunky Gazpacho
Ingredients: 3 cups tomato juice, plus more if needed; 4 ripe tomatoes, seeded and diced; 3 pickling cucumbers, peeled, seeded, and diced; 4 scallions, sliced; 1 red pepper, seeded and diced; 1 jicama, peeled and diced; 3 tomatillos, husks removed and diced; 2 cloves garlic; Juice of 1 lime; 1/4 cup extravirgin olive oil; 2 jalepenos, seeded and diced; 1 slice bread, crusts removed, soaked and squeezed; Sea salt and freshly ground black pepper, to taste; Dash of Tabasco

14 ingredients

8 steps

Ingredients

3 cups tomato juice, plus more if needed
4 ripe tomatoes, seeded and diced
3 pickling cucumbers, peeled, seeded, and diced
4 scallions, sliced
1 red pepper, seeded and diced
1 jicama, peeled and diced
3 tomatillos, husks removed and diced
2 cloves garlic
Juice of 1 lime
1/4 cup extravirgin olive oil
2 jalepenos, seeded and diced
1 slice bread, crusts removed, soaked and squeezed
Sea salt and freshly ground black pepper, to taste
Dash of Tabasco

Directions

1

Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper, jicama, and tomatillos in a large bowl.
2

Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, olive oil, jalepenos, and bread.
3

Blend until smooth.
4

Return the puree to the bowl.
5

Add more tomato juice to thin, if needed.
6

Add the salt, pepper, and a dash of Tabasco.
7

Chill for at least 2 hours.
8

Serve the gazpacho in chilled soup bowls.