To turn this light Gazpacho into a hearty meal, stir in chunks of avocado, kernels of fresh-cooked corn, and chopped cooked shrimp or crabmeat.
Ingredients
5 scallions, coarsely chopped
1/2 green or red bell pepper, coarsely chopped
1 cucumber, peeled, seeded, and coarsely chopped
3 small tomatoes, cored, peeled, seeded, and coarsely chopped
1 can (11.5-ounce) tomato juice
1-1/2 tablespoons red wine vinegar
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 teaspoon table salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper flakes, or to taste
Instructions
Combine all ingredients in a blender; pulse 5 or 6 times, until coarsely chopped, stopping to scrape down sides.
Cover and chill 2 hours, or until serving.
