Gazpacho

Cooking With Nick Stellino
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Ingredients:

4 Roma tomatoes, cored and roughly chopped
1 green bell pepper, roughly chopped
2 cucumbers, peeled, seeded and roughly chopped
4 cups tomato juice
3/4 teaspoon Tabasco sauce
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1 garlic clove, minced
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup dry bread crumbs
2 cups ice water
1 bunch green onions, thinly sliced
1/4 cup chopped fresh Italian parsley
Serves 6
Printable Version
In a food processor or blender, coarsely chop the tomatoes, bell peppers and cucumbers in 2 or 3 batches (depending on the size of your machine) to the consistency of a salsa. Add 3/4 cup of the tomato juice to each batch to help the mixture chop more evenly. Transfer the chopped vegetables to a bowl. Stir in the remaining tomato juice, the Tabasco sauce, salt, pepper, garlic, vinegar, olive oil, bread crumbs and water. Cover and chill for at least 4 hours or overnight. Serve in chilled bowls or mugs with a sprinkle of the chopped green onions and the parsley.
Wine Suggestion: Semillion
©2013 Nick Stellino Productions