Gazpacho

photo by Darkhunter

- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 6 large ripe tomatoes
- 1 red pepper
- 1 yellow pepper
- 3 stalks celery
- 2 red onions
- 2 shallots
- 2 cucumbers
- 1⁄2 cup red wine vinegar
- 1⁄2 cup olive oil
- 1 1⁄2 cups v 8 vegetable juice
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup chopped fresh dill
- salt & fresh ground pepper (to taste)
directions
- Wash and coarsely chop the tomatoes, saving the juice.
- Core, seed and coarsely chop the peppers.
- Peel, seed and coarsely chop the cucumbers.
- Dice the celery.
- Whisk vinegar, oil, tomato juice and V8 together in a small bowl.
- Puree the vegetables in small batches, using a blender or food processor. Add tomato juice mixture, as necessary. Do not puree completely -- mixture should be chunky and crunchy.
- Stir in cayenne and dill and salt and pepper to taste.
- Cover and chill for at least 4 hours.
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Reviews
-
As someone who doesn't usually like veggies, I love gazpacho! And this definitely goes on the list as one of the better ones. I'm just sorry I didn't have the fresh dill to complete it correctly. Well, there's always another day, right? Thnx for sharing your recipe, Firehouse Cook. Made for PAC Fall 2009.
RECIPE SUBMITTED BY
I live in a small town in south Jersey and volunteer as an EMT with our local fire company. I'm always looking for recipes to cook for the firefighters after our drills.