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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Gazpacho just couldn't be better than this, and so easy to make! I make this recipe with half V-8 tomato juice and red ripe tomatoes from my summer's crop, you can also use just plain tomato juice, but the V-8 is much better lol! Also I use chipotle corn salsa. Use as much Tabasco as desired, for my family the more the better. This soup is so good you will want it all year around! Try to prepare this hours in advance to blend the flavors. I make my early in the morning to serve in the evening. You can even make this up to 24 hours in advance. Don't omit the cilantro and the onion is optional. I usually use roasted red bell peppers from the jar in place of fresh, but fresh will do fine! Do not use Clamato juice for this, there is not enough thickness and your soup will be too thin. Ingredients:
4 cups v 8 vegetable juice |
2 cups purchased salsa (mild or spicy) |
2 red bell peppers, seeded and chopped |
1 medium cucumber, peeled, seeded and chopped |
1 small onion, chopped (about 1/4 cup, opt) |
1 1/4 cups garlic-flavored croutons |
1/2 cup chicken broth |
1/3 cup fresh cilantro |
1 tablespoon chopped fresh garlic (or to taste) |
2 tablespoons balsamic vinegar (or use red wine vinegar) |
1 tablespoon olive oil |
1 teaspoon cumin powder |
1/2 teaspoon worcestershire sauce (or to taste) |
tabasco sauce |
salt and black pepper |
Directions:
1. Working in batches blend all ingredients except the Tabasco in a processor until a coarse puree texture (adjust seasonings to taste).
2. Transfer to a large glass bowl.
3. Season with salt, pepper and Tabasco.
4. Chill for a minimum of at least 2 hours or up to 24 hours.
5. Ladle into bowls.
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