Ceviche Gazpacho

Ceviche Gazpacho

Yield: 8 servings.

Gazpacho:
1½ lb. vine-ripened tomatoes, peeled, seeded and chopped
1 cup juice from tomatoes and canned tomato juice, as needed
1 cup cucumber, peeled, seeded and chopped
½ cup Spanish piquillo peppers
½ cup red onion, chopped
½ cup poblano pepper, chopped
1 medium garlic clove, minced
¼ cup Spanish extra-virgin olive oil
1 lime, juiced
2 t

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TAGS: Recipes