Gazpacho

Recipe by Firehouse Cook
READY IN: 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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