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–+ servings

Gazpacho

The Beautiful Southwest
Print Recipe
Prep Time 45 minutes
Course Appetizer, Soup
Cuisine American, Southwestern
Servings 6

Ingredients
  

  • 3 ½ cups tomato juice or V-8
  • 1 ½ pounds ripe tomatoes diced
  • 1 cup cucumber finely chopped
  • ½ cup red onion finely chopped
  • ½ cup celery finely chopped
  • ¼ cup green pepper finely chopped
  • 2 tablespoons Italian parsley minced
  • 3 cloves garlic minced
  • 1 jalapeno seeded and minced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon red hot pepper sauce
  • Salt and pepper to taste
  • ¼ cup cilantro chopped
  • Garlic croutons optional

Instructions
 

  • In a food processor or blender, put 1 cup of tomato juice, 1/2 cup of the tomatoes, 1/2 cup cucumber, 1/4 cup red onion, 1/4 cup celery, 2 tablespoons green pepper, parsley, garlic, jalapeno, vinegar, lime juice, olive oil, cumin and hot sauce. Process until almost smooth.
  • Pour into a large glass bowl and add the remaining tomato juice and vegetables. Add salt and pepper. Cover and chill for several hours or overnight so the flavors blend and the soup is cold.
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