Makes 1 gallon; 16 one cup servings
6 ripe tomatoes, diced
1 purple onion, diced
1 English cucumber, seeded and diced
1 green bell pepper, diced
2 stalks celery, diced
1 handful each Parsley and Cilantro, roughly chopped
1 bunch of green onions, sliced
1 clove garlic, minced
4 cups low sodium V8 vegetable juice (or tomato juice)
1 teaspoon Worcestershire sauce
1 or 2 dashes of hot sauce, or to taste
2 teaspoons of sugar
Kosher salt, black pepper and red pepper flakes, to taste
1/4 cup red wine vinegar
1/4 cup olive oil
Combine first 8 ingredients in a blender or food processor, pulse until the desire consistency. It will have to be done in batches. Combine all ingredients in a large plastic bowl (I use a 1 gallon pitcher), refrigerate for 8 hours or overnight to blend.
Want More Gazpacho Ideas?
Try These Other Great Recipes.
This is a wonderful smooth, very creamy gazpacho from Kelsey Nixion of the Cooking Channel. This one you can sip from a glass. I have made it a few times and really enjoyed it.
This is actually one of my recipes that I entered in a recipe contest. It won a prize and was published in Country Woman Magazine. It is an adaptation of the recipe I am sharing with you in this post. I just added lots more spice, flavor and seafood. It tastes like a cross between a bloody Mary and cocktail sauce. Delicious! Don't be intimidated by the long list of ingredients.
This gazpacho is surprisingly sweet and creamy. You would think the green tomatoes would be tart, but they are not. The best way to describe this one is it is sweet and crisp. It also has a great texture, sort of crunchy like pickle relish. It would be a beautiful starter for summer meal.