from Tastebud LeAnn
|English Cucumber, seeded & cut into 4 wedges||1|
|Red Pepper, seeded and cut into 6 wedges||2|
|Large Red onion, cut into wedges||1/3|
|Garlic cloves, minced||2|
|Roma tomatoes, quartered||3|
|V-8 juice||11.5 oz can|
|Extra virgin olive oil||1/4 cup|
|Red wine vinegar||1/8 cup|
|Fresh Tarragon||3 Tblsp.|
|Kosher Salt||1 Tblsp.|
|Unleash Your Inner Foodie Pepper Blend||1/2 tsp.|
|Corn bread, cubed||1 small loaf|
Add first 5 ingredients to a blender or food processor and blend until finely diced. Add the V-8 juice, olive oil, red wine vinegar, tarragon, salt & pepper and give the mixture a quick blend. Refrigerate, let the gazpacho sit a couple of hours for the flavors to blend. Slice the cornbread into 1/2 inch sliced and toast until golden brown, crumble into large pieces.
To serve: pout into small individual bowls about 1 cup in size and garnish with toasted corn bread.