Gazpacho

Gazpacho

1 pound Cucumbers, peeled and finely diced
1/3 cup Red Onions, peeled and finely diced
1/8 cup Green Bell Pepper, cored, seeded and finely diced
1/8 cup Red Bell Pepper, cored seeded and finely diced
2 stalks Celery, finely diced
6 oz Tomato Juice
1 cup Salsa
4 ½ cups chopped Tomatoes
2 tbsp minced Cilantro
Tortilla chips

Place all the ingredients into a large mixing bowl and stir gently until thoroughly combined. Serve chilled with 3 or 4 tortilla chips on the side. Makes about 9 cups

Note: Take your time preparing this dish. Dice the vegetables finely and evenly for a complex, not overwhelming soup

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.