Gazpacho #2

Adapted from The Moosewood Cookbook by Molly Katzen.


4 cups tomato juice

1/2 cup finely minced onion

1 medium garlic clove, crushed

1 medium cucumber, peeled and minced

1 green pepper, minced

2 cups freshly diced tomatoes

2 scallions, minced

1 teaspoon honey

Juice of 1/2 lemon and 1 lime

2 tablespoons red wine vinegar

1 tablespoon chopped fresh tarragon or 1 teaspoon dried

1 tablespoon chopped fresh basil or 1 teaspoon dried

1/2 teaspoon ground cumin

2 tablespoons olive oil

Salt to taste

Black pepper to taste

Cayenne pepper to taste


Mix everything in a large bowl and chill in the refrigerator.

Note: I use a food processor to chop some of the vegetables, which makes it go a lot faster. I put the onions and pepper through separately, making sure to pulse the machine so that they stay in distinct pieces and don’t turn into juice. I completely puree the tomatoes.

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