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Bloody Mary Gazpacho
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- #34721
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
4 ripe medium 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 and 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.
added by
smalltowncook
nutrition data
44 calories, 1 grams fat, 8 grams carbohydrates, 3 grams protein per 1 cup serving. This recipe is low in fat.
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reviews & comments
October 18, 2012
I make it without the chicken broth and add celery and parsley.