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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This gazpacho recipe gets an extra little crunch from chopped cauliflower and is finished with a unique touch of sesame oil just prior to serving. All our friends love it and constantly request the recipe. And it's better the next day! Garnish with croutons. Ingredients:
6 cups peeled and quartered tomatoes |
1 large green bell peppers, seeded and cut into chunks |
1 onion, quartered |
1 cucumber, peeled, seeded and cut into chunks |
3 cloves garlic, peeled |
1 (11.5 ounce) can tomato-vegetable juice cocktail (such as v8®) |
1 tablespoon salt |
freshly ground black pepper to taste |
2 cups cauliflower florets |
1/4 cup olive oil |
1/3 cup red wine vinegar |
1/2 teaspoon ground cumin |
1/4 teaspoon hot pepper sauce (such as tabasco®) |
1 tablespoon sesame oil, divided |
Directions:
1. Combine tomatoes, green bell pepper, onion, cucumber, and garlic together in a bowl. Blend tomato mixture, working in small batches, in a food processor or blender until smooth. Transfer to a large bowl and stir to combine all the batches.
2. Stir tomato-vegetable juice, salt, and black pepper into the tomato puree. Add cauliflower, olive oil, red wine vinegar, cumin, and hot pepper sauce; stir to combine. Cover and chill in refrigerator for 4 hours. Drizzle each serving with about 1/8 teaspoon sesame oil.
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