Chunky Gazpacho with Tomato Juice Cucumber and Basil
Cold chunky tomato-juice gazpacho with cucumber, bell peppers, red onion, garlic and basil.
Ingrédients
- 2 cups lightly blended ripe tomatoes
- 1¼ cups plain tomato juice divided
- 1 cup finely diced cucumber
- ½ cup finely diced red bell pepper
- ½ cup finely diced green bell pepper
- ¼ cup finely chopped red onion
- 1 small garlic clove peeled
- 2 tablespoons chopped fresh basil
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice plus more to taste
- 1 teaspoon red wine vinegar plus more to taste
- ¼ teaspoon ground black pepper
- Fine salt to taste depending on the tomato juice
- Small basil leaves optional garnish
Instructions
- Blend garlic, basil, ½ cup tomato juice, oil, lemon juice and vinegar in a tall container.
- Finely chop the onion and measure ¼ cup into a mixing bowl.
- Dice the cucumber finely and add 1 cup to the bowl.
- Finely dice the seeded peppers and add ½ cup of each.
- Stir in the blended base and lightly blended tomatoes and remaining ¾ cup tomato juice. Season lightly. Cover and refrigerate at least 2 hours. Stir, taste and adjust before serving cold.
Vidéo
Notes
Allow at least 2 hours chilling in addition to preparation time. Quantities standardize the video method. Nutrition is approximate and depends on the juice. Refrigerate leftovers and use within 2 days.