Speedy Gazpacho
1 English hothouse cucumber, peeled and cut into large chunks
1 red bell pepper, seeded and cut into chunks
2 cups (or more) tomato juice
1 can diced tomatoes
1 ½ cups salsa
1 cup roasted red peppers from a jar
½ cup coarsely chopped fresh cilantro
2 tablespoons red wine vinegar
Combine all ingredients. Working in batches, process in blender or food processor, using the pulse button to finely chop and blend vegetables (you do not want a puree). Season to taste with salt. Cover and chill for 2 hours. Stir in more tomato juice if needed to reach desired consistency.
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