Gazpacho
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Keywords
- Gazpacho
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Cooking tools:
- Blender
- Nonreactive bowl
- Mixing bowl
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Peeler
- Spoon
- Spatula
- Whisk
- Refrigerator
- Serving bowl
- Serving platter
- Bread knife
- Plastic wrap
- Colander
- Kitchen shears
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
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