This is the Best Gazpacho; cool, salty, refreshing and healthy. It's especially tasty on those hot summer days when you don't feel like eating. Serve it with crusty bread and it's the perfect meal when you don't want to heat the kitchen.
Course Appetizer, Soup
Prep Time 20 minutesminutes
Total Time 2 hourshours20 minutesminutes
Servings 10servings
Calories 63kcal
Author Cindy Newland with Intentionally Eat
Ingredients
4cupstomato juiceI like Knudsen Spicy Very Veggie Juice
1onion, chopped
1jalapeno pepper, seeded and minced
1bell pepper, chopped
1cucumber, chopped
2cupstomatoes, chopped
1garlic clove, minced
1carrot, chopped
3tbspfresh lime juice
2tbspred wine vinegar
1tsptarragon
2tbspbasil
1/4cupparsley, chopped
1tspWorcestershire sauce (vegan)
2tbspextra virgin olive oil
1tspsugaroptional
salt & pepper & cayenneto taste
2green onions, chopped
Instructions
In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, carrot, lime juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.