Simple Salsa Gazpacho Recipe

Simple Salsa Gazpacho

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3 ripe tomatos, seeded and chopped

1 large peeled english cucumber, chopped

1 large red bell pepper, chopped

3 tablespoons fresh cilantro

2 tablespoons chopped onion

2 tablespoons louisiana style hot sauce

750 mL bottle (or 3 cups) salted tomato juice

fresh ground black pepper and sour cream to garnish (optional)

How to make Simple Salsa Gazpacho

Place all ingredients except black pepper and sour cream into blender or food processor.  Puree until almost smooth (leave some small chunks for color and texture).  Serve cold topped with sour cream and black pepper.
Question from the Chef

“Does anybody think I can get away with raw corn-off-the-cob in a gazpacho??”

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