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Cool Gazpacho


Cool Gazpacho

Cool Gazpacho

Yield

Makes 6 servings

Ingredients

2 large cucumbers, peeled, seeded and chopped, divided
1-1/2 cups salsa, divided
1 cup chicken broth
1/2 cup vegetable juice cocktail
1 teaspoon hot pepper sauce
6 tablespoons crumbled feta cheese
2 medium tomatoes, chopped
Fresh basil leaves (optional)

Preparation

  1. Place half of cucumber, half of salsa, broth and juice in food processor or blender container; process until smooth. Combine remaining cucumber, remaining salsa and hot pepper sauce in medium bowl; stir in puréed mixture. Cover and refrigerate 15 minutes or up to 24 hours.
  2. To serve, ladle gazpacho into 6 individual bowls, dividing evenly. Top each serving with 1 tablespoon feta cheese and 1 teaspoon tomato. Garnish with basil leaves, if desired.

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