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).