Chunky Gazpacho

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READY IN: 10mins
Recipe by Epi Curious

from the book, "At Blanchard's Table"...Blanchard's is a fantastic restaurant on the island of Anguilla and it was there that I first had this wonderful gazpacho. It was so good, I purchased their cookbook so I could recreate it at home. So fresh and flavorful! I like to serve it with a dollop of sour cream...yum.

Ingredients Nutrition

Directions

  1. Put the tomatoes into a food processor and pulse until very coarsely chopped but not pureed. Remove from the bowl and repeat with the pepper and cucumber.
  2. In a large bowl, whisk together the vinegar, lemon juice, oil and tomato juice. Add the cayenne, salt, pepper and chopped dill to the vinegar mixture. Add the chopped vegetables and minced onion and mix well. Serve very cold, garnished with sprigs of fresh dill.

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