Gazpacho

13 ingredients
8 steps

Ingredients

  • 6 large ripe tomatoes
  • 1 red pepper
  • 1 yellow pepper
  • 3 stalks celery
  • 2 red onions
  • 2 shallots
  • 2 cucumbers
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 1/2 cups v 8 vegetable juice
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup chopped fresh dill
  • salt & fresh ground pepper (to taste)

Directions

  1. 1
    Wash and coarsely chop the tomatoes, saving the juice.
  2. 2
    Core, seed and coarsely chop the peppers.
  3. 3
    Peel, seed and coarsely chop the cucumbers.
  4. 4
    Dice the celery.
  5. 5
    Whisk vinegar, oil, tomato juice and V8 together in a small bowl.
  6. 6
    Puree the vegetables in small batches, using a blender or food processor. Add tomato juice mixture, as necessary. Do not puree completely -- mixture should be chunky and crunchy.
  7. 7
    Stir in cayenne and dill and salt and pepper to taste.
  8. 8
    Cover and chill for at least 4 hours.

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