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Gazpacho

Prep time 20 mins
Chill time 8 hrs
Yield 12 1/2 cups

Ingredients

  • 8 large tomatoes
  • 2 cucumbers
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 1 small purple onion
  • 1 jalapeño pepper, seeded
  • 1 large garlic clove
  • 1 (32-ounce) bottle vegetable juice
  • 1/3 cup red wine vinegar
  • 1 tablespoon grated lemon rind
  • 1/4 cup fresh lemon juice
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 2 to 3 teaspoons hot sauce
  • Toppings: sour cream, avocado slices, croutons, boiled shrimp, chopped fresh cilantro, chopped fresh mint
  • Garnish: green and yellow baby tomatoes, fresh basil sprigs

How to Make It

  1. Peel tomatoes and cucumbers. Cut tomatoes, cucumbers, bell peppers, and onion into quarters. Remove and discard cucumber and bell pepper seeds.

  2. Process vegetables, jalapeno pepper, and garlic in a blender or food processor until almost smooth, stopping to scrape down sides. Transfer mixture to a large bowl, and stir in vegetable juice and next 6 ingredients. Cover and chill, stirring often, 8 hours. Serve with toppings, if desired. Garnish, if desired.