Gazpacho (Mexican Chilled Vegetable Soup) Recipe

  • 1 peeled cucumber, diced into 1/4 inch cubes (reserve 1/3) (large)
  • 1 red pepper, diced into 1/4 inch cubes (reserve 1/3) (small)
  • 7 ripe Roma tomatoes, or 4 large fresh ripe tomatoes, diced (reserve 1/2)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Salt
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon cayenne pepper
  • 2 cups tomato juice
  • 2 tablespoons chopped fresh cilantro or parsley, as garnish
Blend all the ingredients (except those that are reserved and the garnish) in a blender or food processor until they are nearly smooth. Empty the contents into a large bowl. Add the reserved ingredients and mix well. Refrigerate for at least two hours. Serve garnished with fresh cilantro in chilled bowls.
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