"This gazpacho recipe gets an extra little crunch from chopped cauliflower and is finished with a unique touch of sesame oil just prior to serving. All our friends love it and constantly request the recipe. And it's better the next day! Garnish with croutons."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Combine tomatoes, green bell pepper, onion, cucumber, and garlic together in a bowl. Blend tomato mixture, working in small batches, in a food processor or blender until smooth. Transfer to a large bowl and stir to combine all the batches.
Stir tomato-vegetable juice, salt, and black pepper into the tomato puree. Add cauliflower, olive oil, red wine vinegar, cumin, and hot pepper sauce; stir to combine. Cover and chill in refrigerator for 4 hours. Drizzle each serving with about 1/8 teaspoon sesame oil.