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).