Preparation time: 45 minutes
Serves: 6
- 32 oz Tomato Juice
- 2 Large Tomatoes, seeded, skins on
- 1 Large Cucumber, peeled and seeded
- 1 Green Bell pepper, cored and seeded
- 1 Red Bell Pepper, cored and seeded
- 1 Medium Red Onion
- 2 Tbsp. Victoria Taylor’s New Orleans Seasoning
- 1 Tbsp. Sugar
- 1/2 Cup Extra Virgin Olive Oil
- 1/3 Cup Red Wine Vinegar
- Salt to taste
- Sour Cream as a garnish if desired
Using a food processor, chop the tomatoes, cucumbers, peppers and onion to a fairly fine dice and add to a large bowl with the tomato juice. Now add the seasoning, sugar, oil and vinegar. Add salt to taste.
Recipe Notes and Serving Suggestions:
Chill the Gazpacho before serving and garnish each bowl with a spoonful of sour cream if desired.
