RCI-SP.004.0106.001
Chunky Gazpacho
Recipe by: The New McDougall Cookbook preparation time: 0:30
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- 4 cups
- chopped tomatoes2 cupspeeled, se
- cucumber1 cupchopped
- red onion½ cupchopped
- celery½ cupchopped
- thawed frozen or fresh corn½ cup
- green bell pepper½ cupchopped
- scallion¼ cupchopped
- zucchini¼ cupchopped
- mild green chiles¼ cupchopped
- fresh parsley¼ cupchopped
- fresh cilantro¼ cupchopped, opt
- garlic2 clovesminced
- 2 tbsp
- 2 tbsp
Method
1
Prepare all vegetables: peel and chop the tomatoes, then finely chop the cucumber, red onion, celery, green bell pepper, scallion, zucchini, and mild green chiles into uniform, bite-sized pieces.
2
Mince the garlic cloves finely and chop the fresh parsley and cilantro, keeping them separate from the other vegetables.
3
Pour the tomato juice into a large mixing bowl and add the chopped tomatoes, cucumber, red onion, celery, corn, green bell pepper, scallion, zucchini, and mild green chiles.
4
Add the minced garlic, red wine vinegar, and fresh lime juice to the bowl and stir thoroughly to combine all ingredients.
5
Fold in the fresh parsley and cilantro, stirring gently to distribute the herbs evenly throughout the gazpacho.
6
Taste the gazpacho and adjust seasoning with salt and pepper as needed, remembering that chilling will mellow the flavors.
7
Refrigerate the gazpacho for at least 2 hours, or until thoroughly chilled, to allow the flavors to meld and develop.
8
Stir well before serving and ladle into chilled bowls, ensuring each portion contains an even distribution of vegetables and broth.