Tomato Cucumber Gazpacho

Name: Tomato Cucumber Gazpacho
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons anchovy paste; 2 Tbsps finely chopped fresh basil plus additional for garnish; 6 servings Purchased Parmesan croutons (optional; for garnish); 532 milliliters chopped English hothouse cucumber (from 1 large), divided; 3 smalls garlic cloves, peeled; 2 Tbsps mayonnaise; 59 milliliters extra-virgin olive oil; 237 milliliters chopped red onion (about 1 small), divided; 2 Tbsps red wine vinegar; 710 milliliters tomato-based vegetable juice; 1 liters coarsely chopped tomatoes (about 6 medium)

You can never have too many main course recipes, so give Tomato Cucumber Gazpacho It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up olive oil, mayonnaise, purchased parmesan croutons, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Working in 2 batches, puree choppedtomatoes, vegetable juice, 1 1/4 cups choppedcucumber, 1/2 cup chopped red onion, extra-virginolive oil, 2 tablespoons choppedbasil, red wine vinegar, mayonnaise, garlic,and anchovy paste in blender until smooth.

Ingredients you will need

Red Wine Vinegar