Ingredients
- 46-ounce can tomato juice (large can)
- 1 medium onion, chopped
- 2 large tomatoes, peeled and chopped
- 1 green pepper, chopped
- 1 cucumber, peeled, seeded, chopped
- 2 green onions, chopped
- 2 large cloves of garlic, crushed
- 1/4 cup fresh cilantro leaves, chopped
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1-1/2 tablespoons fresh lemon juice
- 1 teaspoon dried whole tarragon
- 1 teaspoon dried whole basil (optional)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- Tabasco sauce, to taste (anywhere from a few to several drops, but don't use more or you'll overpower the other flavors)
Instructions
- Combine all ingredients in a large non-metallic container; stir well.
- Process in batches in an electric blender until somewhat smooth, but don’t purée. Gazpacho should have texture.
- Chill at least 2 hours.
- Makes 11 to 12 cups.
Nutrition
- Serving Size: 1 Cup
- Calories: 61 cal
- Sodium: 332 mg
- Fat: 2.5 g
- Carbohydrates: 9.5 g
- Fiber: 1.5 g
- Protein: 2 g
