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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For toppings, provide some diced avocado and extra chopped cilantro. Ingredients:
4 cups tomato juice |
1 pint purchased fresh mild salsa |
2 red bell peppers, seeded, chopped |
1 cucumber, peeled, seeded, chopped |
1 cup onion-and garlic-seasoned croutons |
1/2 cup low-salt canned chicken broth |
1/3 cup chopped fresh cilantro |
4 large garlic cloves |
2 tablespoons balsamic or red wine vinegar |
1 tablespoon olive oil |
1 teaspoon ground cumin |
hot pepper sauce (such as tabasco) |
Directions:
1. Working in batches, blend all ingredients except hot sauce in processor to coarse puree. Transfer gazpacho to large bowl. Season to taste with hot sauce, salt and pepper. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead.) Ladle into bowls and serve.
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