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Bloody Mary Gazpacho
Ready in: 2-5 hrs 
Difficulty: 3/5
INGREDIENTS:
4 ripe med. tomatoes
1 large cucumber
1 yellow, orange or green bell pepper, seeded, and finely chopped
4 scallions, thinly sliced
1 jalapeno pepper, minced
4 cups tomato juice
28 ounces chicken broth
1/2 cup sherry vinegar or golden balsamic vinegar
2 tablespoons fresh lemon or lime juice
4 cloves garlic, finely minced or pressed
Tabasco sauce
salt, freshly ground pepper to taste
DIRECTIONS:
Core and halve the tomatoes; squeeze out seeds. Finely dice.
Peel the cucumber, scrape out the seeds and finely dice.
In large bowl combine tomatoes, cucumber, bell pepper, onions, jalapeno, tomato juice, broth, vinegar, lemon juice and garlic. Season to taste with Tabasco and salt and pepper. (The soup should have a nice, hot "bite.")
Chill thoroughly for 4 hours or overnight.
Note: For less of a kick, seed and remove ribs of jalapeno.
NUTRITION:
This Bloody Mary Gazpacho recipe from CDKitchen serves/makes 12 cups
Recipe ID: 34721
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