Blake Pearson
Yield
Makes 4 1/2 cups

How to Make It

Step 1

Peel cucumbers and cut into 2-inch pieces. Scoop out insides, leaving 1/4 inch on the bottom, to create a cup. Set aside.

Step 2

Combine tomatoes and the next 5 ingredients in a food processor. Pulse until blended but not smooth. Pour into a large bowl. Add vegetable juice, stirring until well blended. Cover and chill thoroughly before serving.

Step 3

Pour gazpacho into cucumber cups, and sprinkle with chopped cucumber. Cover and refrigerate remaining gazpacho up to 3 days.

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