Peg Isherwood of Libertyville, Illinois, writes: "While in Christiansted, St. Croix, we dined at Kendrick's and had the most interesting gazpacho — it was spicy but not too hot, with lots of chopped vegetables. I met the owner, David Kendrick, the next morning and found him delightful. Would you ask him for the recipe?"
This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns.
Recipe information
Yield
Makes 8 servings
Ingredients
4
cups tomato juice
1
red onion, finely chopped (about 2 cups)
1
cucumber, halved, peeled, seeded, finely chopped (about 1 1/2 cups)
1
red bell pepper, finely chopped (about 1 cup)
1
yellow bell pepper, finely chopped (about 1 cup)
2
tomatoes, seeded, finely chopped (about 1 cup)
1
/4 cup Champagne vinegar or white wine vinegar
1
1/2 tablespoons chopped seeded jalapeño chile
1
tablespoon chopped fresh basil
1
tablespoon chopped fresh cilantro
1
tablespoon chopped fresh parsley
1
garlic clove, minced
3
/4 teaspoon hot pepper sauce
1
/2 teaspoon salt
1
/4 teaspoon ground black pepper
Need to make a substitution?
Preparation
Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated.)