Macho Gazpacho by Rachel Ray
Ingredients
2 (32-ounce) cans diced tomatoes in puree
2 Tlbs to 1/4 cup cayenne pepper sauce depending on heat tolerance. (I used Tabasco this time however I think I prefer Louisiana Hot Sauce in it.)
1/2 European seedless cucumber, cut into chunks (I used regular this time)
1 small red onion, cut into chunks
2 jalapenos or serranos, seeded and coarsely chopped
2 ribs celery, from the heart of the bunch, chunked
Handful fresh cilantro leaves (I love cilantro but if you don't like it leave it out)
1 lemon or lime, juiced
Coarse salt and black pepper
Lemon or lime wedges, for garnish
Directions
Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into a thermos and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish.
try it...I bet you'll like it, make it as spicy as you want. Serve it with wraps, serve it with a quesadilla, or just enjoy it by itself...you won't regret it.
6 comments:
That looks really yummy!! I am such a lazy ass, why can't I get motivated to make the yummy things you do. I did make the lasagna cupcakes the other night, they were de-lish :). Ok, I will try to be better, thanks for the inspiration.
I hope I don't die tomorrow...I'm a wee-bit worried. :/ Looking forward to seeing ya!! :)
God, don't cold things taste good right now? Thanks for the recipe and photos! I've never been a gazpacho person either, but will try this.
Mmmmmm...that looks right up my alley. YUM!
Have a great 4th!!!!!!
Ahhhh so thats what gazpacho is!!!
Looks really good. I've never had it, but now I'm tempted to try it.
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