Tomato Cucumber Gazpacho

Tomato Cucumber Gazpacho
Photo by Gentl & Hyers

Ingredients

  • plus additional for garnish
  • Purchased Parmesan croutons
  • 3 cups tomato-based vegetable juice
  • 2 ¼ cups English hothouse cucumber
  • 5 cups tomatoes
  • 3 small cloves garlic
  • 7 teaspoons red wine vinegar
  • + 5 more ingredients
    • 2 teaspoons anchovy paste
    • 1 cup red onion
    • ¼ cup extra-virgin olive oil
    • 2 tablespoons mayonnaise
    • 2 tablespoons fresh basil

Working in 2 batches, puree chopped tomatoes, vegetable juice, 1 1/4 cups chopped cucumber, 1/2 cup chopped red onion, extra-virgin olive oil, 2 tablespoons chopped basil, red wine vinegar, mayonnaise, garlic, and anchovy paste in blender until smooth. Transfer to bowl. Season gazpacho to taste w...

View full recipe at Epicurious

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