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Blender Gazpacho

by in Jun 1998

Yield: Makes 4 servings.

Ingredients:

  • 1 red bell pepper, seeded
  • 1 small cucumber, peeled and seeded
  • 2 cups vegetable juice (such as V-8)
  • 1 cup salsa
  • 1/4 cup chicken broth
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • Tabasco, to taste
  • salt and pepper, to taste
  • croutons (optional)

Instructions:

Chop vegetables into small pieces, then blend all ingredients in batches, aiming for a coarse puree. Refrigerate until well-chilled, at least 2 hours. (Best if made a day ahead, so flavors can combine.) Recipe can be doubled. Serve with croutons.
Updated Wednesday, February 9th, 2005
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