CRUNCHY GARDEN GAZPACHO
This is not your typical blended gazpacho. I prefer the pieces of vegetables and slight spice in this recipe. It takes a while to make, but is well worth it. *If you store & serve in a large cast iron dutch oven (such as Le Creuset), the soup will stay cool for quite awhile if you are bringing it to a potluck.
Provided by Chandra M
Categories Vegetable
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- In food processor combine 1/2 carrots, 1/2 cucumber, garlic, parsley, vinegar, olive oil, & hot sauce.
- Puree until smooth.
- ou may need to add some of the tomato juice depending on the consistency.
- Combine all remaining ingredients (except tomato juice) with the puree mixture in a very large bowl.
- Add tomato juice to your desired consistency.
- Chill for 30 minutes to combine flavors.
- Adjust seasoning to taste.
- Can be served at room temperature or cold.
Nutrition Facts : Calories 102.5, Fat 5.7, SaturatedFat 0.8, Sodium 718.6, Carbohydrate 13.4, Fiber 2.2, Sugar 8.9, Protein 2.2
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