Tangy Gazpacho

Tangy Gazpacho
Tangy Gazpacho
Print Recipe
Originated in Spain, this soup has a peppery taste and is an excellent no-cook option in hot steamy weather. It makes perfect picnic fare transported by Thermos and sipped out of cups. To add an extra kick for a brunch or a summer supper, add a splash of vodka. This is from B.Smith's Cooking with Friends.
Servings
6 cups
Servings
6 cups
Tangy Gazpacho
Tangy Gazpacho
Print Recipe
Originated in Spain, this soup has a peppery taste and is an excellent no-cook option in hot steamy weather. It makes perfect picnic fare transported by Thermos and sipped out of cups. To add an extra kick for a brunch or a summer supper, add a splash of vodka. This is from B.Smith's Cooking with Friends.
Servings
6 cups
Servings
6 cups
Ingredients
  • 1 1/2 cups Seeded, peeled ripe tomatoes About 2 pounds
  • 1 cup Chopped, seeded, peeled cucumber 1/2 medium
  • 1 cup Chopped red bell pepper
  • 1 cup Chopped green bell pepper
  • 1/2 cup Chopped red onion
  • 1/2 cup Chopped carrots
  • 1/4 cup Chopped celery
  • 1/4 cup Fresh cilantro leaves
  • 1 tsp Chopped garlic
  • 2 tbsp olive oil
  • 2 tbsp Cider vinegar
  • 1 tbsp Fresh lime juice
  • 1/2 tsp Paprika
  • 1 tsp salt
  • 1/4 tsp Ground black pepper
  • 1/4 tsp Ground cumin
  • 1/8 tsp Cayenne pepper
  • 1 1/2 cups Tomato juice
  • Fresh cilantro leaves for garnish
Servings: cups
Instructions
  1. Place tomatoes, cucumber, bell peppers, onion, carrots, celery, cilantro leaves and garlic in a food processor. Add the oil, vinegar and lime juice. Puree until smooth. Transfer the mixture to a large bowl, and stir in the paprika, salt, black pepper, cumin, cayenne pepper, and tomato juice; blend well. Refrigerate for 2 to 3 hours or until thoroughly chilled. Before serving, garnish with extra cilantro leaves if desired.
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