Gazpacho Recipe Simplified

Place all ingredients in a blender and puree for 15 to 20 seconds on high speed. Cover and chill for 2 hours or overnight. (Great way to use up some vegetables that are starting to wilt in the crisper.)



1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped (I used a mixture of whatever I had in the fridge; roma, and cheery)
1 small can Tomato juice (250ml)
1 cup cucumber, peeled, seeded and chopped
1 cup chopped red bell pepper
1 cup chopped red onion
1 jalapeno, seeded and minced
2 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup chicken stock or water (if too thick for you)

Modifed and simplified from the Food Network

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