Creole Gazpacho

  • Yield 4 servings

This dish is best made with fresh garden tomatoes.


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



Get every new post delivered to your Inbox.

Join 283 other followers