Creole Gazpacho

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Preparation info
  • Serves

    4

    as an appetizer
    • Difficulty

      Easy

Appears in
Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland

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

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