Manual’s Gazpacho

Manual’s Gazpacho
from Tastebud LeAnn
Serves 4-6

Manual's Gazpacho

Ingredients Amount
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.