Makes 6 servings
|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)|
- 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.
- 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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