Info
- Course: Cold Appetizer
- Skill Level: Easy
- Cost: Moderate
- Favorited: 52 Times
Can be made ahead of time.
Gazpacho
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Recipe
Yield :
Serves 10
Ingredients
- 2 quarts homemade tomato juice
- 4 to 5 cloves, garlic, minced
- 1½ bunches scallions, including some of the green, split lengthwise and finely chopped
- 1 large sweet red bell pepper, seeded, deveined, and finely diced
- 2 green bell peppers, seeded, deveined, and finely diced
- 3 medium zucchini, grated (about 4 cups)
- 1 celery heart, finely diced
- 2 medium cucumbers-peeled, seeded, and chopped
- ¼ cup fresh lime juice
- ¼ cup tequila (optional)
- 2 teaspoons ground cumin
- Salt and freshly milled black pepper
Directions
In a large bowl, mix together all of the ingredients and chill for 4 hours.
Serve with avocado sandwiches
© Christopher Idone
Nutritional Information
Nutrients per serving (% daily value)
Nutritional information includes 1 teaspoon of added salt.
83kcal (4%)
59mg (6%)
92mg (153%)
91mcg RAE (3%)
830mg
49mg
3g
11g
3g
17g
0mg (0%)
264mg (11%)
0g (0%)
0g (1%)
2mg (10%)
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carlyn_berghoff
06.02.11 Flag commentWhat a great way to use up the veggies in your fridge and garden. Now that summer is finally here, I can't wait to try this gazpacho recipe!