Indianapolis Soups Recipe List

Hal's Vegas

1133 North State Boulevard, Greenwood, IN 46142


Serves 8-10

Ingredients for Gazpacho

2 Cucumbers, halved & seeded, but not peeled
2 Red Bell Peppers, cored & seeded
1 Jalapeno Pepper
6 Plum Tomatoes
1 Red Onion
2 stalks Celery
3 Garlic Cloves, minced
8 small cans Tomato Juice
1 bunch Cilantro
¼ cup White Wine Vinegar
¼ cup good Olive Oil
½ tbsp Kosher Salt
1 tsp freshly ground Black Pepper
1 Lime, juiced
2 tsp Red Wine Vinegar
2 tsp Worcestershire Sauce
½ tsp Ground Cumin

Method for Gazpacho

• Roughly chop the cucumbers, bell peppers, jalapeno, celery, tomatoes and red onions into 1-inch cubes.
• Put vegetables into a food processor fitted with a steel blade and pulse until it is finely pureed.
• Do not overprocess!
• After processing, add the remaining ingredients.
• Mix well and chill before serving.
• The longer gazpacho sits, the more the flavors develop.

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