Recipe information
Yield
Serves 4
Ingredients
1/2 small onion, sliced
2 large garlic cloves
3 tablespoons olive oil
1/4 cup red wine vinegar
2 pounds tomatoes, cored, diced
1 large cucumber, peeled, seeded, diced
1 green bell pepper, diced
1/3 cup chopped fresh cilantro
2 tablespoons tomato paste
Hot pepper sauce (such as Tobasco)
Tomato juice (optional)
Preparation
Step 1
Puree first 4 ingredients in processor. Combine 1/2 cup tomatoes, 1/2 cup cucumber and 1/2 cup green pepper in small bowl and reserve. Add cilantro, tomato paste and remaining tomatoes, cucumber and green pepper to processor. Blend until chunky puree forms. Season to taste with hot pepper sauce, salt and pepper. Thin with tomato juice if desired. Transfer gazpacho to large bowl. Cover soup and reserved vegetables separately; refrigerate until well chilled, at least 1 hour and up to 6 hours.
Step 2
Ladle gazpacho into bowls. Serve, passing reserved vegetables separately.
