Blender Gazpacho

Soups, Stews, Chowders Recipes

Yield: Makes 4 servings.

• 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)

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.

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