by TasteFood
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Photo by TasteFood
TasteFood's Notes:
Expand32 ounces tomato juice Ask a question about this ingredient
4 medium vine-ripened tomatoes, diced, with juices Ask a question about this ingredient
2 spring onions, white parts thinly sliced, green parts reserved for garnish Ask a question about this ingredient
1 English cucumber with skin, seeded, cut in 1/4 inch dice Ask a question about this ingredient
1 large red bell pepper, seeded, cut in 1/4 inch dice Ask a question about this ingredient
1 small fennel bulb, fronds removed, finely chopped Ask a question about this ingredient
1 large carrot, finely diced Ask a question about this ingredient
1 small red onion, finely chopped Ask a question about this ingredient
1 jalapeno pepper, minced Ask a question about this ingredient
1 large garlic clove, minced Ask a question about this ingredient
Juice of 1 lemon Ask a question about this ingredient
Juice of 1 lime Ask a question about this ingredient
1 tablespoon extra-vrigin olive oil Ask a question about this ingredient
2 teaspoons ground cumin Ask a question about this ingredient
2 teaspoons salt, or to taste Ask a question about this ingredient
1 teaspoon Tabasco sauce, or to taste Ask a question about this ingredient
1/2 cup cilantro (or parsley), finely chopped Ask a question about this ingredient
Combine all of the ingredients, except the green parts of the spring onions and cilantro, in a large bowl. Mix together and taste for seasoning. Refrigerate at least one hour or up to 6 hours.
Ask a question about this stepBefore serving, stir in the cilantro. Garnish with additional cilantro and the sliced green parts of the spring onions.
Ask a question about this stepIts' your chunky texture that really grabs me here - thumbs up!
Stunning photograph!! And the recipe looks great too - I love gazpacho and will definitely be trying yours!