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.

IDEAS YOU'LL LOVE

Gazpacho

Recipe courtesy of Ree Drummond

Gazpacho

Recipe courtesy of Firefly on Paradise

Gazpacho

Recipe courtesy of Curtis Aikens

Gazpacho

Recipe courtesy of Lori Stein|Maura Webber

Gazpacho

Recipe courtesy of Food Network Kitchen

Gazpacho

Recipe courtesy of Thomas Keller

Gazpacho

Recipe courtesy of Wolfgang Puck

Gazpacho

Recipe courtesy of Anne Burrell

Gazpacho

Recipe courtesy of Ina Garten

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking