Tomato-Cucumber Gazpacho
INGREDIENTS:
5 cups Tomatoes, coarsely chopped (about 6 medium)
3 cups Tomato based vegetable juice
2 1/2 cups English Hothouse Cucumber, chopped and divided
1 cup Red Onion, chopped and divided
1/4 cup Olive Oil, extra virgin
2 tbs Fresh Basil, finely chopped
2 tbs plus 1 tsp Red Wine Vinegar
2 tbs Mayonnaise
3 cloves Garlic, peeled
2 tsp Anchovy Paste
AN Parmesan Croutons for garnish
INSTRUCTIONS:
Working in 2 batches, puree chopped tomatoes, vegetable juice, 1 1/4 cups chopped cucumber, 1/2 cup chopped red onion, extra-virgin olive oil, 2 tablespoons chopped basil, red wine vinegar, mayonnaise, garlic, and anchovy paste in blender until smooth. Transfer to bowl. Season gazpacho to taste with salt and pepper. Cover and refrigerate at least 4 hours and up to 1 day.
Stir remaining 1 cup chopped cucumber and 1/2 cup chopped red onion into gazpacho. Refrigerate 2 hours.
Divide gazpacho evenly among bowls. Garnish with basil and parmesan croutons if desired.
Hellum's Kitchen 