MEXICAN GAZPACHO

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Mexican Gazpacho image

Number Of Ingredients 12

2 pounds vine-ripened fresh tomatoes, peeled and chopped
1/2 medium cucumber, peeled, seeded, and chopped
1 rib celery, chopped
2 tablespoons chopped onions
1 clove garlic (medium), chopped
1 to 2 large jalapeño pepper, seeded, veins removed, and chopped
1 tablespoon red wine vinegar
1 (12-ounce) can spicy tomato juice, such as Snappy Tom
1/4 cup extra-virgin olive oil
1/2 teaspoon salt, or to taste
2 tablespoons chopped fresh cilantro
2 limes, quartered

Steps:

  • In a blender or food processor, blend all of the ingredients except the cilantro and limes. Transfer to a large bowl. Cover and refrigerate until very cold, 3 to 4 hours. Serve with a sprinkle of cilantro. Pass lime wedges at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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