Gazpacho with Jalapeno and Cilantro Recipe

Name: Gazpacho with Jalapeno and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups (or more) tomato juice; 8 plum tomatoes (about 18 ounces), seeded, cut into 1/4-inch pieces; 1 English hothouse cucumber, cut into 1/4-inch pieces (about 7 ounces); 1 red bell pepper, cut into 1/4-inch pieces (about 1 cup); 1 medium onion, chopped; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh parsley; 3 tablespoons fresh lemon juice; 1 green onion, minced; 1 1/2 teaspoons minced seeded jalapeno chili; 2 garlic cloves, minced

Servings: persons

3 1/2 cups (or more) tomato juice
8 plum tomatoes (about 18 ounces), seeded, cut into 1/4-inch pieces
1 English hothouse cucumber, cut into 1/4-inch pieces (about 7 ounces)
1 red bell pepper, cut into 1/4-inch pieces (about 1 cup)
1 medium onion, chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
1 green onion, minced
1 1/2 teaspoons minced seeded jalapeno chili
2 garlic cloves, minced

1
Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender.
2
Puree until smooth.
3
Pour into large bowl.
4
Stir in remaining tomatoes, cucumber, and bell pepper; add onion, cilantro, parsley, lemon juice, green onion, jalapeno, and garlic.
5
Transfer 1 cup mixture to blender.
6
Add 2 1/2 cups tomato juice to blender and puree.
7
Pour back into large bowl and stir to combine.
8
Thin with additional tomato juice, if desired.
9
Season with salt and pepper.
10
Cover; chill 2 hours.
11
(Can be made 1 day ahead.
12
Keep chilled.)
13
Serve cold.

190

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 cups (or more) tomato juice, 8 plum tomatoes (about 18 ounces), seeded, cut into 1/4-inch pieces, 1 English hothouse cucumber, cut into 1/4-inch pieces (about 7 ounces), 1 red bell pepper, cut into 1/4-inch pieces (about 1 cup), and more.

Yes, Gazpacho with Jalapeno and Cilantro falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho with Jalapeno and Cilantro

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