Tomato and Cucumber Gazpacho
Cool down on a hot summer day with this refreshing tomato and cucumber gazpacho. Made with ripe tomatoes, crisp cucumbers, and a medley of fresh herbs, this chilled soup is bursting with vibrant flavors and is a perfect choice for a light and delicious meal. It can be served in bowls or glasses, garnished with a drizzle of olive oil, a sprinkle of fresh herbs, and a few cucumber slices for an extra touch of freshness.
Ingredients
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Tomatoes, seeded, diced -- 4.25 lb
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Tomato juice, or Vegetable juice -- 16 fl.oz
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Water, cold -- 16 fl.oz
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Cucumber, English, small diced -- 11 oz
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Green Bell Pepper, small diced -- 1.5 cup
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Celery, small diced -- 1.5 cup
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Red onion, small diced -- 0.25 cup
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Olive oil -- 2 tbsp
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Lemon juice, fresh -- 2 tbsp
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Balsamic vinegar -- 2 tbsp
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Parsley, fresh, chopped -- 1 tbsp
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Basil, dried -- 2 tsp
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Cumin, ground -- 1 tsp
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Worcestershire sauce -- 1 tsp
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Black pepper, ground -- 0.5 tsp
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Minor's Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound -- 1 tbsp
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Minor's Gluten Free Chicken Base made with Natural Ingredients 6 x 1 pound -- 1 tbsp
Preparation
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1In a large bowl, mix the tomatoes, tomato juice, water, cucumber, green pepper, celery, onions, oil, lemon juice, vinegar, Chicken Base and parsley. Season with basil, cumin, Worcestershire sauce and pepper. Cover bowl and refrigerate for up to 8 hours or overnight. Serve cold.
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2Garnish with Minor's Cilantro, Roasted Garlic, Ancho, Chipotle, Herb Signature Flavors.
Components
