Categories: Soup/Stew/Chili
Ingredients
- 1 cucumber, peeled and seeded
- 1 medium sweet onion, cut into chunks
- 6 medium tomatoes, peeled and seeded
- 1/2 cup flavorful olive oil
- 3/4 teaspoon chili powder
- 1 teaspoon garlic powder
- 3 tablespoons wine vinegar or 3 tablespoons sherry wine vinegar
- 1 teaspoon kosher salt
- 2 (11 1/2 ounce) cans spicy hot V8 (for a total of 23 ounces)
Directions
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Chop the cucumber and onion in small chunks and put them in the blender.
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Peel the tomatoes by dipping them, one at a time, in boiling water for a few seconds until the skin cracks, and then into a bowl of ice water. This will make the peel come right off.
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Seed the tomatoes by cutting them in quarters and poking out the seeds with your finger. Once that’s done, chop the tomatoes up a little and put them in the blender with the onion and cucumber.
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Blend the chopped cucumber, onion, and tomato on the lowest speed as you add the olive oul, chili powder, garlic powder, vinegar, and kosher salt. Pour contents into a large pitcher and add the V-8 Juice. Stir well and refrigerate for at least 6 hours. (Overnight is fine, too.).
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When you’re ready to serve, stir the gazpacho a final time and check for seasoning, adding more salt if needed. Pour the gazpacho into small bowls. Top with a generous dollop of sour cream and sprinkle with minced chives.