Gazpacho With Jalapeño And Cilantro

By á-170456

Ingredients

• 3 1/2 cups tomato juice or more if needed
• 8 plum tomatoes - (abt 18 oz) seeded, and cut into 1/4" pieces
• 1 English hothouse cucumber - (abt 7 oz) cut 1/4" pieces
• 1 red bell pepper cut 1/4" pieces
• 1 medium onion chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 3 tablespoons fresh lemon juice
• 1 green onion minced
• 1 1/2 teaspoons minced seeded jalapeño chili
• 2 garlic cloves minced
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper; add onion, cilantro, parsley, lemon juice, green onion, jalapeño, and garlic.

Transfer 1 cup mixture to blender. Add 2 1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)

Serve cold.

This recipe yields 6 to 8 first-course servings.