RCI-SP.004.0269.001
Rusty's Gazpacho
* Serves 2 or 3
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyadvanced
Ingredients
- tomatoes¾ poundpeeled seeded and diced
- green onions1 unitsliced
- cucumber1 mediumpeeled, seeded and diced
- green bell pepper (or poblano)1 largeseeded and diced
- tomatoes¾ poundpeeled seeded and diced
- tomato juice or V-82 cups
- ½ teaspoon
- 1 dash
- 2 tablespoons
- clove garlic1 largepressed
- fresh chopped cilantro1 teaspoonno stems
- fresh chopped parsley1 teaspoonno stems
- salt1 unitto taste
- freshly ground black pepper1 unitto taste
Method
1
Combine the diced tomatoes, green onions, cucumber, and green bell pepper in a large bowl. Mix gently to distribute the vegetables evenly.
2
Add the tomato juice, Worcestershire sauce, and a dash of Tabasco sauce to the vegetable mixture. Stir well to incorporate the seasonings throughout.
3
Press the large garlic clove and add it to the bowl along with the extra virgin olive oil. Stir thoroughly to blend.
4
Fold in the fresh chopped cilantro and parsley, stirring gently to avoid bruising the herbs and ensuring even distribution.
5
Season the gazpacho with salt and freshly ground black pepper to taste. Stir to combine.
6
Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill thoroughly.
120 minutes
7
Stir the gazpacho before serving and adjust seasoning if necessary. Ladle into chilled bowls and serve cold.