Gazpacho, Kicked Up A Notch
Author: Liz the Chef
Prep time:
Total time:
Serves: 8
- 4 large tomatoes, cored and cut into large chunks
- 1 yellow, 1 red and 1 orange bell pepper, cored, seeded and cut into large chunks
- 1 large red onion, peeled and cut into large chunks
- 1 English or hothouse cucumber, seeded and cut into large chunks
- 4 cloves of peeled garlic
- ½ cup fresh dill or basil, roughly chopped
- 1 46-ounce jar of low sodium vegetable juice
- ¼ cup olive oil
- ½ cup Meyer lemon juice (2 lemons or 1 large)
- Sriracha or other hot sauce, to taste
- Cooked shrimp, halved horizontally
- Dill sprig (optional garnish)
- Using a food processor, first chop the tomatoes and add to a large, non-reactive bowl. Next, chop the peppers, then the cucumber, then the onion, adding each vegetable to the same large bowl. I like the veggies finely chopped, not puréed.
- Chop the garlic and dill in the processor and add to bowl.
- Pour in the vegetable juice and stir to combine.
- Add the olive oil, lemon juice and hot sauce. Stir and chill several hours before serving.
- Add shrimp and dill garnish to each individual bowl when serving.
Recipe by Liz The Chef at https://lizthechef.com/gazpacho-kicked-up-a-notch/
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