Classic Gazpacho Recipe: Refreshing Cold Soup

INGREDIENTS

2 large cucumbers, peeled, seeded and chopped, divided 1‑1/2 cups salsa, divided 1 cup chicken broth 1/2 cup vegetable juice cocktail 1 teaspoon hot pepper sauce 6 tablespoons crumbled feta cheese 2 medium tomatoes, chopped Fresh basil leaves (optional)

PREPARATION:

1. Place half of cucumber, half of salsa, broth and juice in food processor or blender container; process until smooth. Combine remaining cucumber, remaining salsa and hot pepper sauce in medium bowl; stir in puréed mixture. Cover and refrigerate 15 minutes or up to 24 hours.
2. To serve, ladle gazpacho into 6 individual bowls, dividing evenly. Top each serving with 1 tablespoon feta cheese and 1 teaspoon tomato. Garnish with basil leaves, if desired.

This recipe appears in: European