Image By Amy L
1 hothouse cucumber, halved and seeded, but not peeled2 red bell peppers, cored and seeded4 plum tomatoes1 red onion3 garlic cloves, minced1/2 cup cilantro, roughly chopped2 T basil leaves, julienne3 cups vegetable juice (23 ounces)1/4 cup white wine vinegar1/4 cup virgin olive oil1/2 tablespoon kosher salt
1 tsp freshly ground black pepper
1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade, and pulse until it is coarsely chopped. **Do not over-process!
2. After each vegetable is processed, combine them in a large bowl and add the garlic, cilantro and basil leaves, vegetable juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Optional: Garnish with Jalapeno Tofu Cream
Chef Bernard Kinsella
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This recipe was most recently featured in
Boston Organics Newsletter No. 30 of 2011.