Gazpacho

Name: Gazpacho
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

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Chef

Christopher Idone

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Cookbook

New Glorious American Food

Published by Welcome Books

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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