Chilled Fire Gazpacho

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Chilled Fire Gazpacho

 

2 cups tomato juice

1/3 cup extra-virgin olive oil

1/4 cup fresh lime juice

6 medium-ripe tomatoes, coarsely chopped, about 5 cups

1 medium cucumber, coarsely chopped

1 red bell pepper, cored, seeded and coarsely chopped

2 large green onions, coarsely chopped

2 tablespoons fresh chopped parsley

2 teaspoons hot pepper sauce

1 small minced jalapeno pepper

1/2 teaspoon salt

 

In bowl combine tomato juice, olive oil and lime juice.

In food processor or blender, puree tomatoes, cucumber, red bell pepper and

green onions in small batches adding the tomato juice mixture gradually. (Do not

puree completely. The soup should have some crunch.) Stir in parsley, jalapeno,

hot pepper sauce and salt. Chill in the refrigerator until ready to serve. To

serve, ladle gazpacho into chilled soup bowls or mugs. Add more hot pepper sauce

at the table if desired. Serves 4 - 6.

 

 

 

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