Gazpacho

16 ingredients
2 steps

Ingredients

  • 8 large tomatoes
  • 2 cucumbers
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 1 small purple onion
  • 1 jalapeno pepper, seeded
  • 1 large garlic clove
  • 1 (32-ounce) bottle vegetable juice
  • 1/3 cup red wine vinegar
  • 1 tablespoon grated lemon rind
  • 1/4 cup fresh lemon juice
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 2 to 3 teaspoons hot sauce
  • Toppings: sour cream, avocado slices, croutons, boiled shrimp, chopped fresh cilantro, chopped fresh mint
  • Garnish: green and yellow baby tomatoes, fresh basil sprigs

Directions

  1. 1
    Peel tomatoes and cucumbers. Cut tomatoes, cucumbers, bell peppers, and onion into quarters. Remove and discard cucumber and bell pepper seeds.
  2. 2
    Process vegetables, jalapeno pepper, and garlic in a blender or food processor until almost smooth, stopping to scrape down sides. Transfer mixture to a large bowl, and stir in vegetable juice and next 6 ingredients. Cover and chill, stirring often, 8 hours. Serve with toppings, if desired. Garnish, if desired.

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