Serves 4-6
Ingredients
·
1 hothouse cucumber, halved and seeded, but not
peeled
·
4 plum tomatoes
·
1 red onion
·
23 ounces Spicy V8 juice (3 cups)
·
1/4 cup white balsamic vinegar
·
Juice of ½ lemon
·
Minced cilantro
·
1/4 cup good olive oil
·
Minced cilantro
·
1/2 tablespoon kosher salt and fresh ground
pepper
Garnish
·
Sour cream (optional)
Directions
Roughly chop the cucumbers, bell peppers,
tomatoes, and red onions. Put each vegetable (one at a time!) into a food processor fitted with a steel blade and pulse
until it is coarsely chopped, then put into large bowl before adding next
ingredient. Do not over process!
Stir everything together and
then puree about 1/2 of the chopped veggies in the food processor. Add the V8,
lemon juice, vinegar and olive oil to the processor and process long enough to
blend, then pour it over the rest of the chopped veggies and mix all together. Add
minced cilantro and salt and pepper to taste.
Mix well and chill before serving. The
longer gazpacho sits, the more the flavors develop. Lasts 3-4 days in the
fridge.
Note: If you like a very thick, chunky soup, skip the
puree step and just stir the juices, vinegar and olive oil into the processed
veggies.
Before serving, garnish each bowl with a
dollop of sour cream.