This Gazpacho is a little reminiscent of good pico de gallo. I often put chips on it as garnish and avocado. It is the perfect cool summer dish to eat for lunch, or along side some Barbecue. —Miss Carolyn
8 full bowls or more if it's side
Large Hanover or Heirloom Tomato
Mixed small tomoates: yellow, cherry etc.
cloves of garlic
red bell pepper
Jalepeno seeds in or out depending on desired level of spice
Stalks of celery
large cucumber with the seeds removed
Container of V8 Chilled
Good Organic Olive Oil
Red Wine Vinegar
Salt and Pepper to taste
In This Recipe
Slice and de-seed the big tomatoes. You can use any type or a combination of less cherry tomato and more heirlooms. The cherry tomatoes don’t need to be deseeded
Food process all ingredients, except the parsley I did this individually/semi-individually. You will never be able to fit it all in the food processor at one. The consistence should not be purred more finely chopped. The Cuisinart cuts down on time, you could also use a blender or chop it with a knife.
Place all the ingredients in a large bowl, stirring as you go
Once all vegetables are chopped stir in olive oil, and red wine vinegar, season with salt and pepper, stir in chopped parley
Chill vegetable mixture and V8 juice (seperately) for at least 4 hours or overnight
Serve: scoop ¾ of a cup to 1 cup of the vegetable mixture into the center of the bowl; pour a half a cup of V8 juice around the perimeter. Garnish with sliced avocado and chopped parsley.