Gazpacho
Ingredients
Dietary note: When served without shrimp, this recipe is vegetarian and vegan.
1 ½ lbs.
tomatoes, cored, seeded and cut into ¼" dice
½ lb.
orange bell pepper, cored, seeded and cut into ¼" dice
½ lb.
yellow bell pepper, cored, seeded and cut into ¼" dice
1
English cucumber, cut in half lengthwise, seeded and diced
½ cup
diced red onion
¼ cup
Champagne vinegar
2 cloves
garlic, minced
2 tsp.
kosher salt
46 oz. bottle
V8 Vegetable Juice
- toppings, your choice: Kowalski's Extra Virgin Olive Oil, diced avocado, chopped fresh cilantro or parsley, cooked shrimp and chopped jalapeño peppers
Directions
- In a large glass bowl, combine first 8 ingredients (through salt); let stand for about 5 min.
- Stir in vegetable juice; refrigerate, covered, to blend flavors (at least 4 hrs.).
- Serve in small cups or bowls with desired toppings.
