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
Ingredients
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32 ounces
tomato juice
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4
medium vine-ripened tomatoes, diced, with juices
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2
spring onions, white parts thinly sliced, green parts reserved for garnish
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1
English cucumber with skin, seeded, cut in 1/4 inch dice
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1
large red bell pepper, seeded, cut in 1/4 inch dice
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1
small fennel bulb, fronds removed, finely chopped
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1
large carrot, finely diced
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1
small red onion, finely chopped
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1
jalapeno pepper, minced
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1
large garlic clove, minced
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Juice of 1 lemon
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Juice of 1 lime
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1 tablespoon
extra-vrigin olive oil
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2 teaspoons
ground cumin
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2 teaspoons
salt, or to taste
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1 teaspoon
Tabasco sauce, or to taste
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1/2 cup
cilantro (or parsley), finely chopped
Directions
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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.
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Before serving, stir in the cilantro. Garnish with additional cilantro and the sliced green parts of the spring onions.
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