Cool Gazpacho
the Editors of Publications International, Ltd.
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
- 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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