Gazpacho Picante

Servings: 12


4 cups tomatoes, seeded and chopped
2 cups European-style cucumbers, chopped
1/2 large green bell pepper, seeded and chopped
1/2 large yellow bell pepper, seeded and chopped
1 large sweet onion, minced
1 jalapeño chile (or to taste), seeded and minced
1 garlic clove, minced
2 cups vegetable juice cocktail
1/4 cup fresh lime juice
1/2 to 1 tablespoon hot pepper sauce
1/2 tablespoons cumin, ground
Salt and pepper
1/2 cup cilantro, chopped, plus additional for garnish
1 cup (4 ounces) Wisconsin cotija cheese, crumbled
1 1/2 cups (6 ounces) Wisconsin asadero or monterey jack cheese, shredded

Cooking Directions:

Combine all ingredients except cheeses and cilantro garnish in large bowl. Divide among 6 chilled soup bowls. Sprinkle each serving with cheeses and cilantro garnish. (May be refrigerated until serving time; add cheeses and cilantro garnish at that time.)

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