Chunky Gazpacho
A quick, tasty gazpacho recipe
Ingredients
- 2 cloves garlic
- 1 jalapeno (optional)
- 8 scallions cut into pieces
- 2 stalks celery cut into 1"pieces
- 1 bell pepper seeded and quartered
- 2 cucumbers cut lengthwise
- 1 28 oz can diced tomatoes
- 4 cups tomato juice
- 2 tsp salt
- ½ tsp fresh ground pepper
Instructions
- Insert metal chopping blade into processor
- Finely chop garlic and jalapeno
- Add scallion, celery and bell pepper and pulse to medium chop, 5-6 pulses
- Empty processor bowl into large mixing bowl
- Insert slicing blade into processor
- Stand cucumbers upright in feed tube and slice with light pressure
- Add cucumbers, diced tomatoes, tomato juice, lemon juice, salt and pepper to mixing bowl
- Mix well, cover and chill thoroughly before serving
Notes
You can use fresh tomatoes instead of canned.