Tomato Cucumber Gazpacho

Ingredients

• Purchased Parmesan croutons (optional; for garnish)
• 2 teaspoons anchovy paste
• 3 small garlic cloves, peeled
• 2 tablespoons mayonnaise
• 2 tablespoons plus 1 teaspoon red wine vinegar
• 2 tablespoons finely chopped fresh basil plus additional for garnish
• ¼ cup extra-virgin olive oil
• + 4 more ingredients
• • 1 cup chopped red onion (about 1 small), divided
  • 2 ¼ cups chopped English hothouse cucumber (from 1 large), divided
  • 3 cups tomato-based vegetable juice
  • 5 cups coarsely chopped tomatoes (about 6 medium)

1. 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 tast...

View full recipe at SpringPad