Tomato Cucumber Gazpacho

Ingredients

• 5 cups coarsely chopped tomatoes (about 6 medium)
• 3 cups tomato-based vegetable juice
• 2 1/4 cups chopped English hothouse cucumber (from 1 large), divided
• 1 cup chopped red onion (about 1 small), divided
• 1/4 cup extra-virgin olive oil
• 2 tablespoons finely chopped fresh basil plus additional for garnish
• 2 tablespoons plus 1 teaspoon red wine vinegar
• 2 tablespoons mayonnaise
• 3 small garlic cloves, peeled
• 2 teaspoons anchovy paste
• Purchased Parmesan croutons (optional; for garnish)

Personal Tags 

Save Tag

Recipe Notes 

Save Notes