Rating: 5 stars
1 Ratings
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  • 5 star values: 1
Recipe by Coastal Living May 2006

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Blake Pearson

Recipe Summary

Yield:
Makes 4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

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