Gazpacho
Updated February 23, 2016 
Serves10
CostModerate
Total Timehalf-day
Make Ahead RecipeYes
One Pot MealYes
Recipe Coursecold appetizer
Dietary Considerationegg-free, gluten-free, healthy, peanut free, soy free, tree nut free, vegan, vegetarian
Mealdinner, lunch
Taste and Texturehot & spicy, juicy, light
Type of Dishcold soup
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
Instructions
-
In a large bowl, mix together all of the ingredients and chill for 4 hours.
-
Serve with avocado sandwiches
Christopher Idone
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carlynberghoff 798 5574
Jun 02, 2011
What 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!
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