Savor each spoonful of this wonderfully bright, bold, and beautiful Cucumber Gazpacho.
Author:Norann Oleson
Prep Time:20 minutes
Additional Time:2 hours
Total Time:2 hours 20 minutes
Yield:Serves 4 to 6 1x
Category:Soups
Ingredients
Scale
4 cups tomato juice
1/2 cup red onion, finely minced
1 medium sweet red bell pepper
1 clove garlic, peeled and minced
1 teaspoon honey
1 medium cucumber, peeled, seeded, and minced
2 scallions, minced
Juice of 1/2 lemon
Juice of 1 lime
1 teaspoon dried tarragon leaves
1 teaspoon dried or fresh, chopped basil
1/2 teaspoon cumin
1/4 cup fresh parsley leaves, minced
2 cups fresh tomatoes, diced
2 tablespoons olive oil
Salt, black pepper, and cayenne, to taste
Instructions
In a large bowl, combine all the ingredients.
Cover and chill the gazpacho for 2 hours for the ingredients to get cold and the flavors to meld. (Even better, refrigerate overnight.)
Serve cold.
Notes
You can chop or mince the produce by hand, but it will go much faster if you use a food processor. The texture will be slightly different, so it’s a matter of choice.
