Gazpacho With Herbs And Chiles

By á-170456

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

Details

Servings 8

Preparation

Step 1

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.