“This gazpacho recipe gets an extra little crunch from chopped cauliflower and is finished with a unique touch of sesame oil just prior to serving. All our friends love it and constantly request the recipe. And it's better the next day! Garnish with croutons.” - by MR. YO
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Combine tomatoes, green bell pepper, onion, cucumber, and garlic together in a bowl. Blend tomato mixture, working in small batches, in a food processor or blender until smooth. Transfer to a large bowl and stir to combine all the batches.
- Stir tomato-vegetable juice, salt, and black pepper into the tomato puree. Add cauliflower, olive oil, red wine vinegar, cumin, and hot pepper sauce; stir to combine. Cover and chill in refrigerator for 4 hours. Drizzle each serving with about 1/8 teaspoon sesame oil.
Nutrition
Amount Per Serving (8 total)
- Calories
- 132 cal
- 7%
- Fat
- 8.9 g
- 14%
- Carbs
- 12.6 g
- 4%
Based on a 2,000 calorie diet
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