Cookstr.com

Gazpacho

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Serves10

CostModerate

Easy

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

  1. In a large bowl, mix together all of the ingredients and chill for 4 hours.

  2. Serve with avocado sandwiches

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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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