You are here: Home » Recipes » Creole Gazpacho Creole Gazpacho Recipe by Favorite Recipes Press Yield 4 servings This dish is best made with fresh garden tomatoes. PrintEmail Ingredients 2 -- cucumbers8 -- Creole tomatoes3 -- red bell peppers, seeded2 -- red onions6 -- garlic cloves, minced6 cups tomato juice1/2 cup white wine vinegar1/2 cup olive oil1 tablespoon kosher salt1 1/2 teaspoons freshly ground pepper Instructions Cut the unpeeled cucumbers into halves lengthwise and remove the seeds. Chop the cucumbers, tomatoes, bell peppers and red onions separately into 1-inch pieces. Pulse 1 vegetable at a time in a food precessor until coarsely chopped. Do not overprocess. Combine all of the processed vegetables in a large bowl. Add the garlic, tomato juice, vinegar, olive oil, kosher salt and pepper and mix well. Chill, covered, for 8 to 12 hours to enhance the flavor. Recipe reprinted with permission from The Junior League of Greater Covington’s Roux To Do (Junior League of Greater Covington, Louisiana, 2004).