Gazpacho Recipe

By Alan Wayler on 09/30/2009
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Farmstand Gazpacho

Farmstand Gazpacho

Ingredients

  • 2 cups diced (1/4 inch) pickling cucumber
  • 2 cups diced (1/4 inch) red bell pepper
  • 2 cups diced (1/4 inch) ripe tomato
  • 1/2 cup diced (1/4 inch) red onion
  • 2 cups V-8 juice
  • 1/2 cup white wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 2 dashes hot sauce

Instructions

  1. Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and hot sauce. Season with salt and pepper and toss.
  2. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 to 6 hours before serving. Can be topped with slices of avocado. Gazpacho soupYou can easily double this recipe for a large party

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