Creole Gazpacho

Name: Creole Gazpacho
Yield: Serves 4 as an appetizer
Cuisine: American
Ingredients: Hot pepper sauce; Freshly ground pepper; 1 lb/455 g tomatoes, peeled, seeded, and diced, or One 14½-oz/415-g can diced tomatoes; Parsley or chervil for garnish; 1½ tsp Creole Spice Mix; Kosher salt; 1½ tsp red wine vinegar; 1 tbsp chopped fresh cilantro; 1 cucumber, peeled, seeded, and diced; Juice of 1 lemon; 1 tbsp chopped fresh parsley; 1 tbsp olive oil; 1 red bell pepper, seeded and diced; ½ yellow onion, diced

Preparation info

Serves
4
as an appetizer

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

Chilled gazpacho is a terrific way to enjoy an excess of summer tomatoes. Make a batch after a weekend trip to the farmers’ market and you’re set for a week’s worth of quick lunches. But you don’t have to save this for tomato season—you can substitute canned tomatoes and make it all year-round.

Ingredients

1 lb/455 g tomatoes, peeled, seeded, and diced, or One 14½-oz

Americas
United States
West Oakland
Lunch
Soup
Vegan
Gluten-free
Summer

Method

In a food processor, pulse together the tomatoes and their juices, the bell pepper, onion, cucumber, cilantro, parsley, olive oil, lemon juice, vinegar, ½ tsp salt, and the Creole Spice Mix until smooth. Transfer the gazpacho to a nonreactive container and refrigerate for at least for 4 hours or up t