Gazpacho

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Ingredients

3 cups spicy mixed-vegetable juice (such as V8)
¼ cup chopped flat-leaf parsley
1 sweet onion (such as Vidalia), finely chopped
¼ cup red wine vinegar
1 red bell pepper, seeded and diced
¼ cup chopped basil
Salt and pepper
+ 16 more ingredients
- 2 tablespoons lime juice
- 4 garlic cloves, minced
- 4 large tomatoes, seeded and diced
- ¼ cup red wine vinegar
- ¼ cup chopped basil
- ¼ cup chopped flat-leaf parsley
- 4 garlic cloves, minced
- 1 green bell pepper, seeded and diced
- 2 tablespoons lime juice
- 3 cups spicy mixed-vegetable juice (such as V8)
- 1 sweet onion (such as Vidalia), finely chopped
- 1 red bell pepper, seeded and diced
- 4 large tomatoes, seeded and diced
- 1 English cucumber, seeded and diced
- Salt and pepper
- 1 green bell pepper, seeded and diced

Mix cucumber, tomatoes, bell peppers, onion, garlic, vinegar, lime juice, vegetable juice, salt and pepper in a large bowl. Transfer half of mixture to a food processor or blender, process until smooth and return to bowl. Stir well. Stir in basil and parsley; chill for at least 2 hours to let fla...

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Comments

Variations on Gazpacho

- 12 fat-free herb-seasoned croutons (such as Mrs. Cubbison's)
- 1/8 teaspoon freshly ground pepper
- 1/3 cup chopped green onions
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- 1 small red bell pepper
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- 4 cloves garlic
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- Cold water
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- 2/3 c Green bell peppers, diced
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- 2 1/4 cups chopped peeled cucumber (about 1/2 pound)
- 1/2 cup chopped celery
- 1 cup chopped green bell pepper
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- 1/2 teaspoon salt
- 2 tablespoons red wine vinegar
- 2 tablespoons red wine vinegar
- 2 teaspoons olive oil
- 1 cup water
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- 1 jalapeño
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- 2 tablespoons dry Sherry
- 1/2 cup water
- 2 tablespoons fresh parsley
- 1 onion
- 1 cucumber
- 5 large plum tomatoes
- 1 red bell pepper
- 2 garlic cloves
- +2 other ingredients
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- salt and pepper to taste
- 2 large cucumbers-peeled and seeded
- 3 T olive oil
- few sprigs fresh cilantro- stems removed
- 1/4 cup red wine vinegar
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- 1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
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- 2 tablespoons chopped fresh basil leaves
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- 1 teaspoon lemon juice
- 1 white onion (about 6 oz.)
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