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Author Notes: There is nothing mushy about this gazpacho. It's chock-full of diced vegetables - a veritable salad bowl of soup, if you will, which is why we refer to it as The Liquid Salad. The result is a chilled soup loaded with crunch, spice and south of the border heat, which is at once thirst quenching and satisfying to eat. (And when it's super-hot outside, crunching our soup is usually all of the exercise we can manage). —TasteFood
- 32 ounces tomato juice
- 4 medium vine-ripened tomatoes, diced, with juices
- 2 spring onions, white parts thinly sliced, green parts reserved for garnish
- 1 English cucumber with skin, seeded, cut in 1/4 inch dice
- 1 large red bell pepper, seeded, cut in 1/4 inch dice
- 1 small fennel bulb, fronds removed, finely chopped
- 1 large carrot, finely diced
- 1 small red onion, finely chopped
- 1 jalapeno pepper, minced
- 1 large garlic clove, minced
- Juice of 1 lemon
- Juice of 1 lime
- 1 tablespoon extra-vrigin olive oil
- 2 teaspoons ground cumin
- 2 teaspoons salt, or to taste
- 1 teaspoon Tabasco sauce, or to taste
- 1/2 cup cilantro (or parsley), finely chopped
- Combine all of the ingredients, except the green parts of the spring onions and cilantro, in a large bowl. Mix together and taste for seasoning. Refrigerate at least one hour or up to 6 hours.
- Before serving, stir in the cilantro. Garnish with additional cilantro and the sliced green parts of the spring onions.
- This recipe was entered in the contest for Your Best Dish in the Raw
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