Gazpacho | Recipe Finder

Ingredients

• 4 ripe medium tomatoes (about 2 pounds), cored and cut into 1/4-inch cubes (about 5 cups), juice reserved
• 2 small red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes (about 2 cups)
• 2 small cucumbers (about 1 pound), peeled, seeded, and cut into 1/4-inch cubes (about 2 cups)
• 1/2 small sweet onion, peeled and minced (about 1/2 cup)
• 2 celery ribs, cut into 1/4-inch cubes (about 1/2 cup)
• 1/4 cup finely sliced green onions
• 2 medium garlic cloves, minced (about 1 1/2 teaspoons)
• 1 tablespoon minced jalapeÒos
• 1 tablespoon plus 1 teaspoon finely chopped fresh herbs, such as cilantro or basil
• 3 tablespoons sherry vinegar
• 2 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 5 cups V
• 8 juice
• 3 tablespoons extra virgin olive oil
• 1 teaspoon Emeril's Kicked It Up! Red Pepper Sauce Crusty bread or croutons, for serving