Cool and refreshing, gazpacho makes for a light starter. This wonderfully tasty and visually beautiful soup is very low in fat and loaded with tons of good for you veggies. The recipe may look daunting with so many ingredients but it is well worth the effort. You can either chop all by hand for a perfect look or chop using a food processor for a more rustic appearance. If you choose to use the food processor, chop each ingredient separately. Pulse when you chop to avoid turning the ingredients into a liquid like mush. The finished product gets better with age and making it a day or two before serving will make the gazpacho even tastier.
Makes 6 Servings
1 Red Bell Peppers, Seeded and Finely Diced
1 Yellow Bell Peppers, Seeded and Finely Diced
1 Jalapeño, Seeded and Finely Diced (Leave Seeds in for a Spicier Taste)
1 Pound Vine Ripened Beef Steak Tomatoes, Seeded and Juice Squeezed Out, Chopped Coarse
2 Large Carrots, Peeled and Finely Diced
1 European Cucumbers, Seeded and Finely Diced
2 Celery Stalks with Leaves, Finely Diced
1 Medium Red Onion, Finely Diced
3 Scallions, Finely Diced
3 Roasted Garlic Cloves, Smashed into a Paste
½ Cup Chopped Cilantro
3 Teaspoons Chopped Fresh Basil
1 Teaspoon Chopped Fresh Oregano
1 Teaspoon Chopped Fresh Thyme
½ Teaspoon Chili Powder
½ Teaspoon Ancho Chili Powder
½ Teaspoon Chipotle Powder
2 Teaspoons Cumin Powder
1 24 Ounce Bottle V8 Juice
2 Teaspoons Worcestershire Sauce
½ Teaspoon Tabasco Sauce
¼ Cup XVOO
2 Tablespoons Red Wine Vinegar
3 Teaspoons Coarse Sea Salt
1 Teaspoon Freshly Ground Black Pepper
Crème Fraiche and Fresh Cilantro for Garnish
In a large bowl mix all ingredients. Once mixed, pour into a large container with a lid and refrigerate overnight.
Serve chilled in individual bowls with a dollop of Crème Fraiche and a sprig of fresh cilantro.
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