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Written by Avinash Pooran   
Thursday, 23 June 2011 18:11

Missy 4 medium sized ripe tomatoes, seeded and chopped 1 medium sized ripe tomatoes, seeded and chopped (reserve for garnish) 1 medium bell pepper, cored and coarsely chopped 1/3 cup chopped bell pepper for garnish 2... 

  • 4 medium sized ripe tomatoes, seeded and chopped
  • 1 medium sized ripe tomatoes, seeded and chopped (reserve for garnish)
  • 1 medium bell pepper, cored and coarsely chopped
  • 1/3 cup chopped bell pepper for garnish
  • 2 green onions, cut in chunks, plus a few sliced lengthwise for garnish
  • 1/3 cup green onions, chopped for garnish
  • 3 cloves garlic
  • 1 cup chopped red onion
  • ½ jalapeño pepper, cored and seeded
  • 1 cucumber, seeded and coarsely chopped
  • 2 stalks celery, coarsely chopped plus a few stalk ends with leaves for garnish
  • ¼ cup parsley
  • 1 TBS fresh tarragon
  • 1 TBS fresh basil
  • 3 cups V8 juice (use spicy for a little “kick”)
  • 1 tsp honey
  • 2 TBS lemon juice
  • 2 TBS red wine vinegar
  • ¼ tsp cumin
  • 2 TBS olive oil
  • ½ tsp salt
  • 1 tsp Tabasco sauce
  • Freshly ground black pepper
  1. Set aside 1/3 cup of each tomatoes, bell pepper, and green onions for garnish
  2. In food processor or blender, puree garlic, red onion, and jalapeño
  3. Add tomatoes and remaining ingredients and pulse 8 times to combine ingredients and reduce size of manually chopped vegetables
  4. Place all ingredients into a bowl (with tight fitting lid or plastic wrap) into the refrigerator for at least 2 hours; overnight is fine
  5. Serve into chilled bowls and garnish with green onion, celery ends, and tomatoes chunks

Serves 6-8