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WOOHOO! Gazpacho Fat: XXg | Protein: XXg | Carbs: XXg | Servings: many Judy... this is a temporary recipe until you give me yours... Your gazpacho rocks the house, makes me sweat like an inferno. 6 large ripe tomatoes 2 sweet red peppers (or 1 sweet red pepper & 1 green bell pepper) 2 medium-sized red or yellow onions 2 large shallots 2 large cucumbers 4 stalks of celery 1-2 avocados 1/2 cup red wine vinegar (or white balsamic vinegar to keep the soup from looking too murky) 1/2 cup olive oil 1 1/2 cups canned tomato juice (or Spicy V8) pinch cayenne pepper salt & fresh ground black pepper - to taste 1/2 cup chopped dill (optional) Instructions: 1. Wash and prepare vegetables. Core and coarsely chop tomatoes; save the juice. Core, seed, and coarsely chop peppers. Peel and coarsely chop onions and shallots. Peel, seed, and coarsely chop cucumbers. Coarsely chop celery. Peel and slice avocados. 2. In a bowl, whisk together vinegar, olive oil, reserved tomato juice, canned tomato juice. 3. In a blender or food processor fitted with a steel blade, pulse/puree the vegetables in small batches, adding tomato juice/oil mixture as necessary. Do not puree completely; the gazpacho should retain crunch and texture of vegetables. 4. Stir in cayenne, salt and pepper to taste, and dill (optional). 5. Cover and chill for at least four hours. Here's the recipe I have been following (more or less) for gazpacho. You can forego the food processor if you must -- you'd just have to do a fine rather than a coarse chop of the veggies. It's better, though, if you use a blender or food processor. Also, other crunchy vegetables, though perhaps not traditional -- like carrots -- would work in addition to the ones listed above. Of course, seasoning is to your own taste. I like balsamic vinegar way more than red wine vinegar, but the latter is fine. The olive oil is essential. Back to Recipes.