A Cove Cuisine Appetizer & Soup
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Gazpacho
When the garden veggies are ripe Gazpacho is the perfect warm weather, cold tomato-based vegetable soup with a bit of spice! This is my 1st Place winning recipe…
Prep Time: 2 hr 30 min ~ Cook Time: 0 min ~ Servings: 1 Qt
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Ingredients:
- 1 1/2 pound Vine Ripe Tomatoes, peeled seeded, and chopped
- 1 large Cucumber, peeled, seeded, and chopped
- 1 medium Red Bell Pepper, cored and seeded
- 1 medium Red Onion, chopped
- 1 tablespoon Paprika
- 2 cloves Garlic, chopped
- 1/4 cup Garlic Infused Olive Oil
- 1 large Lime, juiced
- 1/4 cup Red Basil Infused Vinegar
- 2 teaspoons Worcestershire Sauce
- 1 tablespoon Cilantro, washed and chopped
- 1/2 teaspoon Cumin, toasted and ground
- 1 teaspoon Koshar Salt
- 1/4 teaspoon Black Pepper, freshly ground
- 3 dashes Crystal Hot Sauce
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Instructions:
- Place the chopped tomatoes and V8 juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, garlic clove, olive oil, lime juice, vinegar, Worcestershire, cumin, Crystal Sauce, salt, and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds at high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Check for seasoning and garnished with Basil.
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Bon Appetit!
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