Gazpacho With Herbs And Chiles
By á-170456
Rate this recipe
0/5
(0 Votes)
0 Picture
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.
Review this recipe