Piquante Gazpacho
Print recipe| Serves | 8 - 10 |
| Inspiration | Carolyn via Canadian Living |
Ingredients
- 1 1/2 English cucumbers
- 3 Large fresh tomatoes (cut into quarters and then cut into thirds)
- 1 Large red or yellow or green sweet pepper (cioarsely chopped)
- 4 Cups low-sodium vegetable cocktail
- 1/2 jalepeno (seeded and minced)
- 2 Cloves garlic (minced or grated)
- 3 Tbsp red wine vinegar
- 1 Tsp hot pepper sauce
- 1/2 Tsp salt and pepper to taste
Optional
- fresh chives and parsley
Directions
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Cut the whole cucumber in half crosswise and chop. Slice the other half cucumber in half, chop and retain for garnish. Chop the tomatoes.  | |
| In a food processor, in 3 batches, pulse chopped cucumber, tomatoes, sweet pepper and vegetable cocktail until slightly chunky. | |
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Transfer to a bowl. Add the chopped jalapeno, garlic, vinegar, hot pepper sauce and pepper.  | |
| Pour into chilled appetizer sized bowls or shooter glasses. Garnish with reserved chopped cucumber, chives and parsley. | |