Gazpacho with Herbs and Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Peg Isherwood of Libertyville, Illinois, writes: While in Christiansted, St. Croix, we dined at Kendrick's and had the most interesting gazpacho it was spicy but not too hot, with lots of chopped vegetables. I met the owner, David Kendrick, the next morning and found him delightful. Would you ask him for the recipe? This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns. Ingredients:
4 cups tomato juice |
1 red onion, finely chopped (about 2 cups) |
1 cucumber, halved, peeled, seeded, finely chopped (about 1 1/2 cups) |
1 red bell pepper, finely chopped (about 1 cup) |
1 yellow bell pepper, finely chopped (about 1 cup) |
2 tomatoes, seeded, finely chopped (about 1 cup) |
1/4 cup champagne vinegar or white wine vinegar |
1 1/2 tablespoons chopped seeded jalapeño chile |
1 tablespoon chopped fresh basil |
1 tablespoon chopped fresh cilantro |
1 tablespoon chopped fresh parsley |
1 garlic clove, minced |
3/4 teaspoon hot pepper sauce |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated.)
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