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Tomato Cucumber Gazpacho

Tomato Cucumber Gazpacho
Photo by www.epicurious.com

Ingredients

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

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

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