Gazpacho with Island Vegetables

by Morning Glory Farm

This is a crowd-sized recipe that can be halved. Serve chilled.

Ingredients

  • 3 lbs. fresh tomatoes
  • 1 large green pepper
  • 1 large yellow pepper
  • 1 large orange pepper
  • 2 large cucumbers
  • 1 medium peeled red onion
  • 1 clove garlic
  • 1⁄2 bunch cilantro
  • 4 Tbsp. chopped chives
  • 1⁄2 bunch flat leaf parsley
  • 3 tsp. olive oil
  • 1 Tbsp. chili powder
  • 1⁄2 Tbsp. cumin
  • 1 tsp. honey
  • 1/3 cup lime juice
  • 1 1⁄2 cups V8 or tomato juice
  • 1 can diced tomatoes
  • salt and pepper to taste
Gazpacho with Island Vegetables

Elizabeth Cecil

Process tomatoes, peppers, cucumbers, onion, and garlic in a food processor, pulsing to a rough chop. Empty the bowl of the processor and then process the cilantro, chives, parsley, olive oil, chili powder, cumin, honey, and lime juice, being careful not to puree. Add to chopped vegetables.

Stir in the V8 and canned tomatoes. Season to taste and chill.

Prep time: 1 1⁄2 hours.

Serves 10–12