Chunky Gazpacho

 

This refreshing cold soup can be ready in less than 10 minutes. You may serve it at once, but it improves with chilling.

 

INGREDIENTS

 

1 small garlic clove, peeled

1/2 small jalapeno pepper*

4 scallions

1 celery stalk

1/2 medium bell pepper

2 tomatoes

2 cups tomato or V-8 juice

1 medium cucumber

2 tablespoons lemon juice

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

4-1/2 cups yield

 

Halve jalapeno pepper and remove seeds. Trim scallions and celery and cut into 1-inch pieces. Quarter and seed bell pepper and tomatoes. Peel cucumber and cut in half lengthwise. Remove seeds and cut to fit feed tube vertically.

 

Use metal blade to process garlic and jalapeno pepper until finely chopped. Add scallion, celery and bell pepper. Pulse/chop to medium chop. Put in large mixing bowl. Pulse/chop 1/2 the tomatoes until coarsely chopped. Add to mixing bowl. Puree remaining tomatoes until smooth, about 1 minute. With machine running, pour in 1/2 cup of tomato juice. Add to mixing bowl with remaining tomato juice and stir.

 

Insert slicing disc, stand cucumber pieces upright in feed tube and slice, using light pressure. Add to mixing bowl with remaining ingredients and stir to combine. Cover and chill before serving.

 

*Handle hot peppers carefully. Their oil can irritate the skin and eyes. Wash your hands after preparing them.