Spiced Up Gazpacho

How to make a Spiced Up Gazpacho.

Yield: 4 servings


1 red bell pepper

2 cloves garlic

1 cucumber

1 jalapeno pepper, seeded

2 stalks celery

1 small red onion

2 plum tomatoes

1 lemon, juiced

1 large bunch parsley

1 large bunch fresh basil

1 cup V-8 tomato juice

¼ cup balsamic vinegar

¼ cup extra virgin olive oil

¼ tsp salt

¼ tsp pepper


Roughly chop all vegetables then place in a large bowl with the olive oil, balsamic vinegar, lemon juice, tomato juice, salt, pepper and herbs.

Puree until just smooth in a high speed blender or food processor in two batches.

Ladle into bowls and top with fresh basil and an extra drizzle of extra virgin olive oil.

Gazpacho will keep in a covered Tupperware container for up to three days in the fridge.

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