1 TBS TSTE® Tuscany Spice Blend
¼ cup TSTE® Organic Extra Virgin Olive Oil
1 tsp TSTE® Worcestershire Powder
From the Grocer
1 cucumber, minced
2 green onions, chopped
1 red bell pepper, minced
4 large tomatoes, peeled and diced
1 small onion, minced
1 jalapeno pepper, seeded and minced (optional)
1 cup tomato juice
1 TBS red wine vinegar
2 TBS lemon juice
RESERVE a small amount of the cucumber, green onions, and red bell pepper for garnishing.
IN a large mixing bowl, add all of the remaining ingredients and stir to combine.
TRANSFER five cups of the mixture to a blender and puree for 20 - 25 seconds on high speed.
RETURN the pureed mixture to the large mixing bowl with the remaining vegetables and mix well.
ALLOW gazpacho to chill before serving (at least 2 hours); the longer it sits, the more the flavors will develop.
LADLE into bowls and top with reserved garnish.
*For quick and easy tomato peeling, bring a large pot of water to boil on the stove. Gently drop tomatoes in the boiling water. Boil the tomatoes until the skin begins to peel; about 30 sec. Remove tomatoes and place in an ice bath. Once chilled, remove and peel tomatoes gently with your hands or a sharp paring knife.
Yield: 4 servings
Total Time: 30 mins
Prep: 30 mins
Cook: 0 mins