Zesty Chunky Gazpacho
2 Cloves Garlic
2 Small Red or Green Jalapeno Peppers
4 Large Green Onions
2 Celery Stalks
1 Large Red or Green Bell Pepper
4 Large Tomatoes
4 Cups of Spicy V8 Juice
3 Small Cucumbers
Juice of 1 Lemon
2 Teaspoons Salt
1/2 Teaspoon Black Pepper
A Few Dashes of Tabasco
It’s peak tomato season so it’s the perfect time to make my Zesty Chunky Gazpacho! I’m dedicating this recipe to my sister-in-law, Terese, and her family who grow an abundance of organic tomatoes in Wisconsin that my niece and nephews sell at a roadside stand. I also need to give a little credit here to Cuisinart as this is a modification of one of their recipes and you really can’t make this without one of their fantastic food processors!
Remove the husk from two large cloves of garlic, and de-stem and de-seed the jalapeno peppers. Put both into your food processor with the chopping blade and pulse until finely chopped. Cut the onions, celery stalks, and bell pepper into chunks. Add to the food processor and pulse into a medium chop. Remove and transfer to a large bowl. Quarter and de-seed your tomatoes. Place half of the tomatoes in the food processor and pulse to a medium chop.
Remove and add to the other veggies in the bowl. Take the balance of the tomatoes and put them in the processor and chop until pureed. Add ½ cup of the V8 juice, lemon juice, salt, pepper, and Tabasco and continue mixing until well blended. Transfer to the bowl with the other ingredients. Add the balance of the V8 juice to the bowl and mix. Peel, quarter, and de-seed the cucumbers. Cut into thin slices.
You can use the slicing blade of your food processor or slice by hand. Add the cucumbers to the bowl and your gazpacho is complete! Easily makes 8 servings and will last in the refrigerator for about 5 or 6 days. It really doesn’t need a garnish, but sprig of fresh basil is a nice finishing touch. My husband likes me to add a handful of bay shrimp and a bit of lemon zest. Sometimes I’ll top my gazpacho with a little sour cream, bacon and chives. Yum.
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