½ cup distilled vinegar (optional)
1 TBSP dill
4 cups V8 juice
4 roma tomatoes
1 red onion
1 red pepper (or 4 small peppers)
3 garlic cloves
1/4 fresh basil
1 lime juiced
½ tsp cumin
2 TBSP red wine vinegar
½ cup chicken/vegetable y stock
1. Pickle cucumber by combining distilled vinegar and dill to a simmer, remove from heat, add cucumbers, refrigerate for at least two hours. If you don’t want to pickle your cucumbers you can omit the dill and distilled vinegar and start at step 2.
2. Wash and chop veggies, deseed tomatoes, juice lime
3. Combine all ingredients in blender and pulse 3-7 times (I pulsed mine 5). You don’t want ingredients to be completely pureed but you don’t want it too chunky, should resemble soup like consistency.
4. Recommend refrigerating overnight to allow all flavors to marinate together
Have you ever had gazpacho before?? Did you like it?? Does the cold soup thing weird you out? Do you feel like you’re eating salsa?? Embrace it!