Spicy Gazpacho

  • 4 cups tomato juice
  • 3 Tbs. olive oil
  • 2 Tbs. lemon juice
  • 1 Tbs. lime juice
  • 2 tsps. sugar
  • 2 tsps. REX Louisiana Red Hot Sauce
  • 1/2 Tbs. REX Whole Sweet Basil
  • 1/2 Tbs. REX Parsley Flakes
  • 1 tsp. Adobo Seasoning
  • 1/2 tsp. REX Cayenne Pepper
  • 1/8 tsp. REX Chili Powder
  • 3 tomatoes, chopped
  • 3/4 cup cucumber, diced
  • 3/4 cup red onion, diced
  • 1/2 cup celery, diced
  • 1/4 cup Cocktail Onions, drained and chopped
  • 2 Tbs. chopped fresh cilantro
  • 1/2 Tbs. REX Lemon Pepper
  • ice cubes
  • 1/2 diced ripe avocado
  • lime wedges
In a large mixing bowl, combine first eleven ingredients. Beat slightly with a whisk to combine. Chill in refrigerator for 1 hour. Cut tomatoes, cucumber, red onion and celery into 1/2" pieces and set aside. Inanother bowl, combine cut vegetables, Cocktail Onion, REX Lemon Pepper and cilantro. Remove bowl from refrigerator and add vegetable mix. To serve, place a few ice cubes in a bowl and pour soup over cubes. Garnish with avocado and lime wedges.

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