Tomato Cucumber Gazpacho Recipe | Epicurious

Name: Tomato Cucumber Gazpacho Recipe | Epicurious
Ingredients: 5 cups coarsely chopped tomatoes (about 6 medium); 3 cups tomato-based vegetable juice; 2 1/4 cups chopped English hothouse cucumber (from 1 large), divided; 1 cup chopped red onion (about 1 small), divided; 1/4 cup extra-virgin olive oil; 2 tablespoons finely chopped fresh basil plus additional for garnish; 2 tablespoons plus 1 teaspoon red wine vinegar; 2 tablespoons mayonnaise; 3 small garlic cloves, peeled; 2 teaspoons anchovy paste; Purchased Parmesan croutons (optional; for garnish)

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Discover the refreshing taste of Tomato Cucumber Gazpacho with this easy recipe from Epicurious, perfect for warm weather.

Keywords

cold soup
gazpacho
spanish
tomato
cucumber
starter
dinner
lunch
brunch
nut free
easy
weeknight meals
no-cook
blender
summer
bon appétit

View full recipe on www.epicurious.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.

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