Spiked pepper gazpacho

Prep 15 min
Total 2 hours 15 min
Makes 7 Cups (1.75L)

9

Ingredients

8
ripe plum tomatoes, or 4 large tomatoes
1
English cucumber, peeled
1
green bell pepper, chopped
1
large jalapeno, seeded and diced
4
garlic cloves, minced
2 tbsp
red-wine vinegar
2 tbsp
1 tsp
1/2 tsp
1/4 cup
vodka, optional

Instructions

  • Drain tomatoes and peppers. Place in a food processor. Slice cucumber in half lengthwise. Using a small spoon, scrape out and discard seeds. Cut into chunks and add to tomatoes with green pepper, jalapeno, garlic, oil, vinegar, cumin and salt. Pulse just until coarsely chopped. Pour in vegetable juice and vodka. Refrigerate in sealed jars until cold, at least 2 hours, preferably overnight. Serve with a bowl of cilantro cream (below).

Cilantro Cream Topper

Stir 1 cup (250 mL) sour cream with 1/2 cup (125 mL) finely chopped cilantro. Carry to party in a sealed container.

Nutrition

Calories 44, Protein 1 g, Carbohydrates 6 g, Fat 2 g, Fibre 1 g, Sodium 262 mg.
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