Mr. Yos Gazpacho

This gazpacho recipe gets an extra little crunch from chopped cauliflower and is finished with a unique touch of sesame oil just prior to serving. All our friends love it and constantly request the recipe. And it’s better the next day! Garnish with croutons.

INGRIDIENT

6 cups peeled and quartered tomatoes

1 large green bell peppers, seeded and cut into chunks

1 onion, quartered

1 cucumber, peeled, seeded and cut into chunks

3 cloves garlic, peeled

1 (11.5 ounce) can tomato-vegetable juice cocktail (such as V8®)

1 tablespoon salt

freshly ground black pepper to taste

2 cups cauliflower florets

¼ cup olive oil

⅓ cup red wine vinegar

½ teaspoon ground cumin

¼ teaspoon hot pepper sauce (such as Tabasco®)

1 tablespoon sesame oil, divided

DIRECTION

Step: 1

Combine tomatoes, green bell pepper, onion, cucumber, and garlic together in a bowl. Blend tomato mixture, working in small batches, in a food processor or blender until smooth. Transfer to a large bowl and stir to combine all the batches.

Step: 2

Stir tomato-vegetable juice, salt, and black pepper into the tomato puree. Add cauliflower, olive oil, red wine vinegar, cumin, and hot pepper sauce; stir to combine. Cover and chill in refrigerator for 4 hours. Drizzle each serving with about 1/8 teaspoon sesame oil.

NUTRITION FACT

Per Serving: 132 calories; protein 2.6g; carbohydrates 12.6g; fat 8.9g; sodium 992.2mg.

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