Speedy Gazpacho

1. 1

   Add garlic, half the tomatoes, bell pepper, and cucumber, the vinegar, cayenne pepper sauce, and salt.

2. 2

   Puree and transfer to a large bowl.

3. 3

   Put the remaining vegetables (tomatoes, bell pepper, cucumber) into the food processor and pulse until coarsely chopped.

4. 4

   Add to the puree and stir in the vegetable juice.

5. 5

   Garnish with basil and serve.

6. 6

   If you want the gazpacho to be ice cold, set the bowl in a larger bowl filled halfway with ice water and let stand, stirring occasionally for about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.