Speedy Gazpacho

Speedy Gazpacho
Photo by Tina Rupp


  • ½ cup fresh cilantro
  • 1 12 1/2-ounce container refrigerated fire-roasted tomato salsa
  • 1 large red bell pepper (about 8 ounces)
  • 2 tablespoons red wine vinegar
  • 2 cups bottled tomato juice
  • 1 cup roasted red peppers from jar
  • 1 14 1/2-ounce can diced tomatoes in juice
  • + 1 more ingredients
    • 1 English hothouse cucumber (about 12 ounces)

Working in 2 batches and using on/off turns, finely chop cucumber and bell pepper in processor. Add 2 cups tomato juice and remaining ingredients; blend to coarse puree. Season to taste with salt. Transfer to bowl. Cover and chill 2 hours for flavors to develop. Mix in more tomato juice by 1/4 cu...

View full recipe at Epicurious


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