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Prep Time: 6 Minutes Cook Time: 0 Minutes |
Ready In: 6 Minutes Servings: 5 |
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This is a Vera Olsen recipe, direct from Lake Eden, Minnesota. Ingredients:
1 cucumber, peeled and seeded |
1 medium sweet onion, cut into chunks |
6 medium tomatoes, peeled and seeded |
1/2 cup flavorful olive oil |
3/4 teaspoon chili powder |
1 teaspoon garlic powder |
3 tablespoons wine vinegar or 3 tablespoons sherry wine vinegar |
1 teaspoon kosher salt |
2 (11 1/2 ounce) cans spicy hot v8 (for a total of 23 ounces) |
Directions:
1. Chop the cucumber and onion in small chunks and put them in the blender.
2. Peel the tomatoes by dipping them, one at a time, in boiling water for a few seconds until the skin cracks, and then into a bowl of ice water. This will make the peel come right off.
3. Seed the tomatoes by cutting them in quarters and poking out the seeds with your finger. Once that's done, chop the tomatoes up a little and put them in the blender with the onion and cucumber.
4. Blen the chopped cucumber, onion, and tomato on the lowest speed as you add the olive oul, chili powder, garlic powder, vinegar, and kosher salt. Pour contents into a large pitcher and add the V-8 Juice. Stir well and refrigerate for at least 6 hours. (Overnight is fine, too.).
5. When you're ready to serve, stir the gazpacho a final time and check for seasoning, adding more salt if needed. Pour the gazpacho into small bowls. Top with a generous dollop of sour cream and sprinkle with minced chives.
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