The recipe you will be making all summer long.
Mom’s Gazpacho
Ingredients
- 1 64 oz bottle V8 Low Sodium Vegetable Juice
- 2 16 oz cans petite diced tomatoes, no salt added
- 2 cups celery, diced
- 1½ cups cucumber, diced
- Half of 1 white onion, diced
- 1 red bell pepper, diced
- Half of 1 jalapeño, diced
- ¼ cup red wine vinegar
- ⅛ cup Tabasco
- ½ cup cilantro, chopped
- salt and pepper to taste
Optional Toppings
- Cotija cheese, crumbled
- cilantro, chopped
- tortilla chips or strips
- avocado
Instructions
- Wash and dry the vegetables. Chop the celery, cucumber, bell pepper, and onion into small, even pieces. Remove the seeds and veins from the jalapeño, and chop into very small pieces. Chop the cilantro and set aside.
- In a large pot or serving bowl with a lid, add the chopped vegetables and cilantro, then add the V8 Low Sodium Vegetable Juice. Next, add the red wine vinegar and Tabasco. Add salt and pepper to taste and stir well.
- Cover and allow to chill in the refrigerator for at least two hours, or until the soup is fully chilled. Serve with crumbled Cotija cheese, more cilantro, avocado and tortilla chips.
