Ingredients
- 2 cucumbers, diced
- 3 large tomatoes, diced
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 red onion, chopped
- 3 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2 1/2 cups tomato juice
- Salt
- Pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Juice of 1 lime
- Tabasco
Directions
In large glass bowl combine vegetables. Add remaining ingredients and mix well. Add half the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours and serve.
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By susanwayne
kendall park, NJ
on August 08, 2011
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Perfectly classic, fresh and easy to prepare. I folowed the ingredients almost 100% (used V-8 instead of plain tomato juice but played with amounts depending on how juicy tomatoes, etc were. I also used an immersion blender to achieve the smoothness I wanted. This is a certain keeper!
By aud503_12238964
Cranford, 70
on August 31, 2010
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I made this recipe AS IS and it was perfect! Another reviewer mentioned changing the basil to cilantro - personally I think the basil was the perfect herb-y kick that differentiated this gazpacho from salsa. It was so perfect on a summer day - my guests finished every drop and now I need to whip up another batch as I was hoping to have some leftovers all to myself. If I get bored I may try very simple variations - ie add celery, add cilantro (in addition to basil, add a serrano or jalapeno diced super small, add some olive oil. But it is really perfect as is, extremely healthy and with NO fat and 0 WW points. Of course really fresh and in-season veggies are key. THANK YOU for a great recipe!
By garidisc_13109140
LIC, 72
on August 29, 2010
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This was excellent. I forgot to add the other 2 cloves of garlic so it was a bit lighter. Yum! I highly recommend it. We used heirloom tomatoes which worked well.
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