Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Chunky Gazpacho
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 218
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 31
- Dietary Fiber
- 10
- Sugar
- 12
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 1267
Ingredients
3 cups tomato juice, plus more if needed
4 ripe tomatoes, seeded and diced
3 pickling cucumbers, peeled, seeded, and diced
4 scallions, sliced
1 red pepper, seeded and diced
1 jicama, peeled and diced
3 tomatillos, husks removed and diced
2 cloves garlic
Juice of 1 lime
1/4 cup extra virgin olive oil
2 jalepenos, seeded and diced
1 slice bread, crusts removed, soaked and squeezed
Sea salt and freshly ground black pepper, to taste
Dash of Tabasco
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.