Gazpacho with Gusto

Gazpacho travels well and there is no dairy, so this could make a great picnic or tailgate item. It's also delicious in your lunch box thermos.

by Rachael Ray | on 01/19/09

Ingredients

  • 1 can crushed tomatoes (32 ounces)
  • 2 ounces cayenne pepper sauce, such as Frank's Red Hot brand
  • 1/4 English (seedless) cucumber, peeled and cut into chunks
  • 1/4 red onion, cut into chunks
  • 1 serrano or jalapeño pepper, seeded
  • 1/2 red bell pepper, seeded and cut into chunks
  • 1 rib celery, from the tender heart of stalk, cut into chunks
  • A few sprigs of fresh cilantro
  • Salt and pepper, to taste
  • Wedges or fresh lime for garnish
Serves 2

Preparation

Combine all the ingredients in a food processor and pulse-grind until a thick, but smooth, soup is formed. Chill until ready to serve.  

Serve in chilled glasses or bowls, garnished with fresh lime.

Tags

soups and stoups lunch box vegetables no-cook food processor or blender
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