Crunchy Garden Gazpacho
- Ready In:
- 2hrs 30mins
- Ingredients:
- 20
- Serves:
-
10
ingredients
- 1814.36-2721.55 g tomato juice (use high quality)
- 3 large carrots, shredded (halved)
- 1 seedless cucumber, shredded (halved)
- 3 garlic cloves, minced
- 29.57 ml fresh parsley, chopped (flat leaf)
- 29.58 ml white wine vinegar
- 59.14 ml olive oil
- 29.58 ml hot sauce
- 6 medium radishes, shredded
- 1 medium green pepper, diced
- 2 stalk celery, diced
- 4 scallions, thinly sliced
- 1 jalapeno, de-seeded and minced
- 59.16 ml lemon juice
- 59.14 ml fresh cilantro, chopped
- 29.57 ml fresh basil, chopped
- 396.89 g can diced fire-roasted tomatoes, do not drain (I use Muir Glen)
- 2.46 ml sea salt (to taste)
- 4.92 ml fresh ground black pepper (to taste)
- 2.46 ml chili flakes (to taste)
directions
- In food processor combine 1/2 carrots, 1/2 cucumber, garlic, parsley, vinegar, olive oil, & hot sauce.
- Puree until smooth.
- ou may need to add some of the tomato juice depending on the consistency.
- Combine all remaining ingredients (except tomato juice) with the puree mixture in a very large bowl.
- Add tomato juice to your desired consistency.
- Chill for 30 minutes to combine flavors.
- Adjust seasoning to taste.
- Can be served at room temperature or cold.
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RECIPE SUBMITTED BY
Chandra M
Boulder Creek, California