Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper, jicama, and tomatillos in a large bowl. Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, olive oil, jalepenos, and bread. Blend until smooth. Return the puree to the bowl. Add more tomato juice to thin, if needed. Add the salt, pepper, and a dash of Tabasco. Chill for at least 2 hours. Serve the gazpacho in chilled soup bowls.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Gazpacho

Recipe courtesy of Ree Drummond

Gazpacho

Recipe courtesy of Jamie Deen

Gazpacho

Recipe courtesy of Wolfgang Puck

Gazpacho

Recipe courtesy of Thomas Keller

Gazpacho

Recipe courtesy of Curtis Aikens

Gazpacho

Recipe courtesy of Firefly on Paradise

Gazpacho

Recipe courtesy of Firefly on Paradise

Gazpacho

Recipe courtesy of Food Network Kitchen

Gazpacho

Recipe courtesy of Lori Stein|Maura Webber

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.