Gazpacho
 
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Ingredients
  • 6 c. vine ripened tomatoes, cored and cut into wedges
  • 1 large cucumber, peeled, seeded and cut into large chunks
  • ½ of green bell pepper, cut into large pieces
  • ½ of red bell pepper, cut into large pieces
  • ½ of large red onion, cut into large pieces
  • 4 cloves of garlic
  • 3 jalapenos, seeded and chopped finely
  • ¼ c. apple cider vinegar
  • ¼ c. good olive oil
  • 2 c. V-8 Vegetable Juice
  • Kosher salt, fresh ground black pepper
  • Fresh lime wedges
  • Greek yogurt or sour cream

Instructions
  1. Prep all veggies. Try to have them all uniform sizes if possible.
  2. In food processor or blender, add the bell peppers garlic, and onions and pulse to start the chopping step. Just a few pulses.
  3. Then add the cucumber, tomatoes and jalapenos. Pulse until you get the consistency you like. Some people like a lot of pulp others like it smooth.
  4. Pour into a bowl. Add the vinegar, olive oil, V-8 juice and taste for seasoning.
  5. Refrigerate. It gets better if it sits for 24 hours.
  6. To serve, ladle in bowl, and put a dollop of yogurt or sour cream and garnish with lime wedge.

Notes
*****Sometimes when I have leftovers, I use it in place of pico de gallo, if I do not have any. It is also a great marinade for chicken and seafood.

 

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