It's the perfect time of year for a bowl of chilled Gazpacho, and this recipe is about as simple as it gets. I make my Gazpacho with diced canned tomatoes, fresh vegetables and for the extra liquid, a spicy bloody mary mix gives just the right punch. Add any crunchy vegetables you've got (radishes are one of my favorites) just be sure to dice them 1/4 " so that you get all the vegetables in each spoonful. And here's a hint, if you store your canned tomatoes in the fridge, a bowl of Gazpacho is just a few minutes away!
Quick and Easy Gazpacho
2 28oz. cans petite diced tomatoes
1 english cucumber, peeled, seeded and diced aboult 1/4"
1 yellow or orange sweet pepper, diced 1/4"
1/2 vidalia onion diced 1/4"
1/4 c diced celery
1 jalapeno, seeds and veins removed, minced
1 clove garlic, minced
1 cup favorite bloody mary mix, tomato juice, V8 juice
juice of 1 lime
2-3 tbsp. minced cilantro (basil can also be used)
Salt and pepper to taste
Combine all ingredients in a nonreactive container, allow to chill a few hours, Serve with a drizzle of extra virgin olive oil, diced avocado, a dallop of sour cream or plain greek yogurt. Enjoy!
1 jalapeno, seeds and veins removed, minced
1 clove garlic, minced
1 cup favorite bloody mary mix, tomato juice, V8 juice
juice of 1 lime
2-3 tbsp. minced cilantro (basil can also be used)
Salt and pepper to taste
Combine all ingredients in a nonreactive container, allow to chill a few hours, Serve with a drizzle of extra virgin olive oil, diced avocado, a dallop of sour cream or plain greek yogurt. Enjoy!
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