Gazpacho With Herbs And Chiles

Gazpacho With Herbs And Chiles
Gazpacho With Herbs And Chiles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    cups tomato juice

  • 1

    red onion finely chopped (abt 2 cups)

  • 1

    cucumber halved, peeled, seeded, finely chopped - (abt 1 1/2 cups)

  • 1

    red bell pepper finely chopped (abt 1 cup)

  • 1

    yellow bell pepper finely chopped (abt 1 cup)

  • 2

    tomatoes seeded, and finely chopped - (abt 1 cup)

  • 1/4

    cup Champagne vinegar (or white wine vinegar)

  • 1 1/2

    tablespoons chopped seeded jalapeño chile

  • 1

    tablespoon chopped fresh basil

  • 1

    tablespoon chopped fresh cilantro

  • 1

    tablespoon chopped fresh parsley

  • 1

    garlic clove minced

  • 3/4

    teaspoon hot pepper sauce

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

Directions

Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated.) This recipe yields 8 servings. This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns.

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