Cucumber Gazpacho


Cucumber Gazpacho

A perfect recipe for using the food processor.


2 tomatoes chopped
2 large cucumbers, peeled, seeded and chopped
1/2 Vidalia onion, chopped
1 jalapeno pepper, seeded and minced

2 tablespoons chopped parsley
1 clove garlic, minced
1/4 cup white wine or Champagne vinegar
1/4 cup olive oil
4 tablespoons fresh tarragon, chopped
1 tablespoon Worcestershire sauce
1 small can tomato juice
1 cup Bloody Mary mix (I used Nantucket Natural Blends)
Salt and Pepper


Put all ingredients into a large bowl and puree in batches. Chill for several hours. Serve cold with sour cream.

Based on recipes from the cookbook, “Recipes from a Kitchen Garden.” This is a GREAT cookbook! These recipes called for green pepper and scallions, both of which I did not have; thus, the addition of the jalapeno and Vidalia onion

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