Recipe Directions

  1. Process garlic and jalepeno in food processor until finely chopped. Then, add 1/3 cup cilantro, scallions and green pepper; pulse to coarsely chop (about 10 times).
  2. Transfer ingredients to a large mixing bowl.
  3. Core 3 tomatoes and chop into 1-inch pieces. Juice tomato cores.
  4. Place cored tomatoes in food processor and pulse to coarsely chop (about 8 times) then transfer to mixing bowl.
  5. Slice cucumbers in half, remove seed center and slice, either by hand or in food processor. Add to mix. Juice seed centers.
  6. Juice remaining 4 tomatoes and limes. Add all juice to mix.
  7. Add salt and pepper and stir to combine.
  8. Cover and chill before serving. Garnish with remaining cilantro.

Kandace's Thoughts

This is a summertime favorite, serve well chilled.

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mmm, mine turned out just great, and I used only juicer to juice the cores and tomatoes. The rest was done with my bare hands. Really satisfying!!!

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This looks so beautiful and yummy...exactly what I'm craving these days. All the flavors together are so good.
How long do you think it keeps in the fridge?

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I made this in the blender using cayenne pepper instead of the jalapeno and an onion instead of the scallions. Delicious!

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The garden sounds amazing. I have planted almost every ingredient here (except lime and seasonings) and am excited to make a garden version of this recipe!

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I made this tonight for dinner. The only thing I added was to juice 2 stalks of celery along with the cucumber and tomatoes. This was delicious, very flavorful and a keeper. I used home grown tomatoes since I had them. This neighbor of mine, has a huge organic garden and brought home today a large shopping bag full of fresh produce for only $6.25. What a bargain!!!

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Typically, in Spain, Gazpacho is blended. I was just there. It's really delicious! Looking forward to trying your lite recipe

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