Cool Gazpacho

by the Editors of Easy Home Cooking Magazine

Browse the article Cool Gazpacho

Cool Gazpacho Photo
Cool Gazpacho
Yield: Makes 6 servings
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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.





This recipe appears in: European