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Gazpacho (seasoned chilled tomato-based vegetable soup)
Nb persons: 1
Yield: 1/2
Preparation time:
Total time:
Source:
| Ingredients: | |
| 2 large | cucumbers, chopped |
| 2 | red peppers, seeded, chopped |
| 1 1/2 cups | tomato juice, (V-8) |
| 1 bunch | scallions, chopped |
| 1 | Jalapeno pepper, chopped, (Like less spice, remove most of the seeds and white membrane) |
| 1 clove | garlic, chopped |
| 2 tablespoons | extra-virgin olive oil |
| 1/4 cup | sherry wine vinegar |
| 1/2 teaspoon | ground cumin |
| 2 pounds | Vine ripe tomatoes, about 5-6 medium tomatoes, roughly chopped (in a pinch use 1 can whole tomatoes) |
| 1/2 | lemon, juiced |
| Salt and freshly ground black pepper to taste | |
Garnish for top, see below
Instructions:
Place tomatoes, cucumbers, and red peppers in a food processor or blender; add in tomato juice, scallions, Jalapeno pepper, garlic, olive oil, vinegar, cumin, lemon, salt and pepper to taste. You may have to do this in batches. Do not puree completely. The soup should have a little crunch. If you blend too long, you’ll have a bowl of foam, not very appetizing. Place chunky pureed soup in a serving bowl or pitcher and chill before serving. Garnish with 1/4 cup thinly sliced fresh basil leaves or cilantro or a few tablespoons of minced cucumbers & red peppers.
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