Name: Gazpacho with Jalapeño and Cilantro
Yield: Makes 6 to 8 first-course servings
Ingredients: 3 1/2 cups (or more) tomato juice; 8 plum tomatoes (about 18 ounces), seeded, cut into 1/4-inch pieces; 1 English hothouse cucumber, cut into 1/4-inch pieces (about 7 ounces); 1 red bell pepper, cut into 1/4-inch pieces (about 1 cup); 1 medium onion, chopped; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh parsley; 3 tablespoons fresh lemon juice; 1 green onion, minced; 1 1/2 teaspoons minced seeded jalapeño chili; 2 garlic cloves, minced

"Michael Kornick's hip mk restaurant in Chicago has quickly become one of my favorite places for a special dinner," writes Thien Sylora of Chicago, Illinois. "I had a terrific gazpacho there."

Recipe information

Yield
Makes 6 to 8 first-course servings

Ingredients

3 1/2 cups (or more) tomato juice

8 plum tomatoes (about 18 ounces), seeded, cut into 1/4-inch pieces

1 English hothouse cucumber, cut into 1/4-inch pieces (about 7 ounces)

1 red bell pepper, cut into 1/4-inch pieces (about 1 cup)

1 medium onion, chopped

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

3 tablespoons fresh lemon juice

1 green onion, minced

1 1/2 teaspoons minced seeded jalapeño chili

2 garlic cloves, minced

Preparation

Step 1
Combine 1 cup tomato juice, half of tomatoes, half of cucumber, and half of bell pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, and bell pepper; add onion, cilantro, parsley, lemon juice, green onion, jalapeño, and garlic. Transfer 1 cup mixture to blender. Add 2 1/2 cups tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
Step 2
Serve cold.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes