Recipe

Gazpacho

  • Yield: 3 quarts, 10 to 12 servings

Ingredients

  • 4 ripe medium tomatoes (about 2 pounds), cored and cut into 1/4-inch cubes (about 5 cups), juice reserved
  • 2 small red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes (about 2 cups)
  • 2 small cucumbers (about 1 pound), peeled, seeded, and cut into 1/4-inch cubes (about 2 cups)
  • 1/2 small sweet onion, peeled and minced (about 1/2 cup)
  • 2 celery ribs, cut into 1/4-inch cubes (about 1/2 cup)
  • 1/4 cup finely sliced green onions
  • 2 medium garlic cloves, minced (about 1 1/2 teaspoons)
  • 1 tablespoon minced jalapeÒos
  • 1 tablespoon plus 1 teaspoon finely chopped fresh herbs, such as cilantro or basil
  • 3 tablespoons sherry vinegar
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 cups V8 juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Emeril's Kicked It Up! Red Pepper Sauce
  • Crusty bread or croutons, for serving

Directions

  • Combine the tomatoes and their juice, bell peppers, cucumbers, onion, celery, green onions, garlic, jalapeÒos, herbs, vinegar, salt, and pepper in a large (at least 4-quart) nonreactive bowl or container. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the V8 juice, olive oil, and hot sauce. Transfer 6 cups of the mixture to a blender (working in batches if necessary) and puree until mostly smooth. Return the pureed mixture to the bowl and stir to combine. Cover tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to marry. Adjust the seasoning if necessary and serve with crusty bread or croutons.