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Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Ripe tomatoes - peeled, seeded, and chopped

  2. 1/2 lb 227g / 8oz Cucumbers - peeled, seeded and chopped

  3. 1 cup 110g / 3.9oz Chopped celery

  4. 1/2 cup 73g / 2.6oz Chopped red pepper

  5. 1/2 cup 31g / 1.1oz Chopped red onion

  6. 1 teaspoon 5ml Chopped garlic

  7. 1 tablespoon 15ml Chopped jalapeno pepper

  8. 3 tablespoons 45ml Red wine vinegar

  9. 1/4 cup 59ml Good Olive oil

  10. 12 oz 340g Tomato juice Salt - to taste Freshly ground black pepper - to taste Ground coriander

  11. 3 tablespoons 45ml Chopped cilantro

  12. 1 Lime - cut into slices

  13. 6 French bread - toasted Gazpacho Relish

  14. 2 tablespoons 30ml Small-diced red pepper

  15. 2 tablespoons 30ml Small-diced cucumber

  16. 2 tablespoons 30ml Small-diced red onion

  17. 2 tablespoons 30ml Small-diced red tomatoes

  18. 1 teaspoon 5ml Minced garlic

  19. 1 tablespoon 15ml Lime juice

  20. 1 tablespoon 15ml Olive oil Salt - to taste Freshly ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine all ingredients in a blender or food processor (except bread and limes), and puree until smooth. Transfer to a large bowl and refrigerate for 4 hours. Meanwhile prepare the Gazpacho Relish by combining all ingredients. Ladle out soup into pretty bowls, top with a large tablespoon of relish, 1 crouton, and a slice of lime. This recipe yields 6 servings.

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