Spanish Gazpacho 5 ripe tomatoes, peeled, seeded and coarsely chopped 1 medium cucumber, peeled, seeded and coarsely chopped 1 medium green bell pepper, seeded and coarsely chopped 5 scallions, white and green parts, thinly sliced 1-2 jalapeno peppers, seeded and finely minced 2 plump cloves garlic, minced 3 tablespoons minced flat leaf parsley 1-1/2 tablespoons minced fresh basil, cilantro or mint 1-1/2 cups tomato juice 3 tablespoons red wine vinegar 3 tablespoons extra virgin olive oil Salt to taste (about 1-1/2 teaspoons) Croutons for garnish (optional) In a large bowl, combine tomatoes, cucumber, bell pepper, scallions, jalapeno, garlic, parsley, and basil. Put half the vegetable mixture in food processor and pulse several times until it forms a coarse puree. Set aside. In a large liquid measuring cup, combine tomato juice, vinegar, olive oil and salt. Pour into bowl with the solid vegetables. Return pureed vegetables to bowl and stir to mix. Chill thoroughly, about 2 hours. To serve, ladle into chilled bowls or cups and garnish with croutons, if desired. Serves 6 Back to Soups