Gazpacho With Herbs and Chiles

last month

Just made more of this yesterday. I've been making this version ever since finding it in Bon Appetit years ago. Obviously good tomatoes are key, and we have a generous crop right now. You can tweak this any way you like. I add more tomatoes, about 2 cups. I like the chunkiness of this, but you could pulse to any consistency you like. I don't seed the tomatoes.

Gazpacho with Herbs and Chiles

4 cups favorite tomato juice (I often use V8)
1 red onion, finely chopped (about 2 cups)
1 cucumber, halved, peeled, seeded, finely chopped (about 1 1/2 cups)
1 red bell pepper, finely chopped (about 1 cup)
1 yellow bell pepper, finely chopped (about 1 cup)
2 tomatoes, seeded, finely chopped (about 1 cup)
1/4 cup Champagne vinegar or white wine vinegar
1 1/2 tablespoons chopped seeded jalapeño chile
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 garlic clove, minced
3/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead; keep refrigerated.) Taste for seasoning before serving.

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