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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 12 |
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This is not your typical blended gazpacho. I prefer the pieces of vegetables and slight spice in this recipe. It takes a while to make, but is well worth it. *If you store & serve in a large cast iron dutch oven (such as Le Creuset), the soup will stay cool for quite awhile if you are bringing it to a potluck. Ingredients:
64 -96 ounces tomato juice (use high quality) |
3 large carrots, shredded (halved) |
1 seedless cucumber, shredded (halved) |
3 garlic cloves, minced |
1/8 cup fresh parsley, chopped (flat leaf) |
2 tablespoons white wine vinegar |
1/4 cup olive oil |
2 tablespoons hot sauce |
6 medium radishes, shredded |
1/2 medium green pepper, diced |
2 stalks celery, diced |
4 scallions, thinly sliced |
1 jalapeno, de-seeded and minced |
4 tablespoons lemon juice |
1/4 cup fresh cilantro, chopped |
1/8 cup fresh basil, chopped |
1 (14 ounce) can diced fire-roasted tomatoes, do not drain (i use muir glen) |
1/2 teaspoon sea salt (to taste) |
1 teaspoon fresh ground black pepper (to taste) |
1/2 teaspoon chili flakes (to taste) |
Directions:
1. In food processor combine 1/2 carrots, 1/2 cucumber, garlic, parsley, vinegar, olive oil, & hot sauce.
2. Puree until smooth.
3. ou may need to add some of the tomato juice depending on the consistency.
4. Combine all remaining ingredients (except tomato juice) with the puree mixture in a very large bowl.
5. Add tomato juice to your desired consistency.
6. Chill for 30 minutes to combine flavors.
7. Adjust seasoning to taste.
8. Can be served at room temperature or cold.
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