Chunky Gazpacho

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Carrot, large
  • 1/2 cup Cilantro
  • 1 English cucumber with, skin
  • 1 Fennel, small bulb
  • 1 Garlic clove, large
  • 1 Jalapeno pepper
  • 1 Lemon, Juice of
  • 1 Lime, Juice of
  • 1 Red bell pepper, large
  • 1 Red onion, small
  • 2 Spring onions
  • 4 Vine-ripened tomatoes, medium with juices

• Condiments

  • 1 tsp Tabasco sauce

• Baking & Spices

  • 2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vrigin olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Drinks

  • 32 oz Tomato juice

Found on food52.com

Description

Ingredients

• 32 ounces tomato juice
• 4 medium vine-ripened tomatoes, diced, with juices
• 2 spring onions, white parts thinly sliced, green parts reserved for garnish
• 1 English cucumber with skin, seeded, cut in 1/4 inch dice
• 1 large red bell pepper, seeded, cut in 1/4 inch dice
• 1 small fennel bulb, fronds removed, finely chopped
• 1 large carrot, finely diced
• 1 small red onion, finely chopped
• 1 jalapeno pepper, minced
• 1 large garlic clove, minced
• Juice of 1 lemon
• Juice of 1 lime
• 1 tablespoon extra-vrigin olive oil
• 2 teaspoons ground cumin
• 2 teaspoons salt, or to taste
• 1 teaspoon Tabasco sauce, or to taste
• 1/2 cup cilantro (or parsley), finely chopped

Directions

• Combine all of the ingredients, except the green parts of the spring onions and cilantro, in a large bowl. Mix together and taste for seasoning. Refrigerate at least one hour or up to 6 hours.
• Before serving, stir in the cilantro. Garnish with additional cilantro and the sliced green parts of the spring onions.