Creole Gazpacho

  • Yield: 4 servings


2-- cucumbers
8-- Creole tomatoes
3-- red bell peppers, seeded
2-- red onions
6-- garlic cloves, minced
6cups tomato juice
1/2cup white wine vinegar
1/2cup olive oil
1tablespoon kosher salt
1 1/2teaspoons freshly ground pepper


  1. 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.
  2. 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). 

blog comments powered by Disqus
%d bloggers like this: