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In the Kitchen: Whipping up Tuscan Vegetable Gazpacho

Chef Gary Nicely from Naples Italian Restaurant in Knoxville shows you how to make a Tuscan Vegetable Gazpacho with avocado sour cream.

Ingredients:

1 zucchini
1 yellow squash
1 red bell pepper
1 large cucumber
2 large carrots
1 red onion
6 Roma tomatoes
1/2 cup extra virgin olive oil
1 quart ground tomatoes
1 quart V-8 or tomato juice
1/4 cup balsamic vinegar
1 tablespoon salt
2 tablespoons black pepper
1/4 cup fresh basil minced
3 tablespoons fresh minced oregano
3 tablespoons fresh minced cilantro
2 tablespoons minced fresh garlic
2 teaspoons minced fresh thyme
1 tablespoon cumin

Directions:

Wash, clean and uniformly dice all vegetables.
In a large bowl combine vegetables and all remaining ingredients then mix well until and cover then refrigerate overnight.

Avocado Sour Cream:
1 cup Sour Cream
1 fresh avocado diced
Juice of 1 lime
Salt and pepper to taste
Garnish Gazpacho with a spoon of avocado Sour Cream. Enjoy!

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