Southwestern Gazpacho
Cuisine: Southwestern
Author: Anita
Prep time: 20 mins
Total time: 20 mins
Ingredients
  • 1 hothouse cucumber, halved and seeded, but not peeled
  • 2 red bell peppers, cored and seeded
  • 4 roma tomatoes
  • 1 medium red onion
  • 1 cup diced mild green chiles
  • 3 garlic cloves, minced
  • 3 cups tomato juice
  • ¼ cup white wine vinegar
  • ¼ cup extra virgin olive oil
  • ½ tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • ½ cup fresh cilantro, chopped
Instructions
  1. Coarsely chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. One at a time, put each vegetable into a food processor fitted with a steel blade and pulse just until coarsely chopped. Do not overdo it!
  2. After each vegetable is chopped, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/vegetable-soups/southwestern-gazpacho/