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Gazpacho

Ingredients

  • 1/4 of medium red onion
  • 1 package (.66 oz.) fresh basil, leaves only
  • 1 hot pepper (jalapeno or finger hot), stem removed
  • 1 garlic clove
  • 2 pounds tomatoes, cut into quarters
  • 1 medium cucumber, peeled and cut into 2-inch pieces
  • 1 yellow pepper, seeded, cut into quarters
  • 1 cup tomato juice
  • 1/4 cup white vinegar
  • 1 Tablespoon olive oil
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon crackled black pepper

Directions

  1. Using S-blade and with processor running, drop onion, basil, jalenpeno and garlic through the food chute and chop until finely minced. Scrape bowl as needed.  Stop processor.
  2. Add tomatoes, cucumber, yellow pepper. Pulse until desired texture is reached, scraping bowl as needed.
  3. Pour into large bowl. Stir in tomato juice, vinegar, olive oil, Worcestershire sauce, salt and pepper until well blended.
  4. Cover and refrigerate several hours or overnight.

Serves: 6

Test Kitchen Tip: When blending hot liquids, remove the filler-cap in a two-piece lid and close any lid openings along the edge intended for pouring. Do not fill the blender more than half full. Hot liquids may push off the lid during blending. With the protection of an oven mitt or thick towel, place one hand on top of the lid, keep exposed skin away from the lid, and start blending at the lowest speed.

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