Fiery-spiced, Caribbean-style gazpacho served chilled topped with crumbled cotija and Manchego cheeses.

Caribbean Gazpacho

2 quarts tomatoes, peeled, chopped
1 quart European-style cucumber, chopped
1 large green bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1 large sweet onion, minced
1 to 2 Jalapeño pepper, seeded and minced
2 garlic cloves, minced
4 cups vegetable juice cocktail
1/2 cup fresh lime juice
1 to 2 tablespoons hot pepper sauce
1 tablespoons ground cumin
Salt and pepper
1/2 cup fresh cilantro, chopped
1/2 pound Wisconsin cotija cheese, crumbled
1/2 pound Wisconsin Manchego Cheese, shredded

 

Garnish:
Cilantro, chopped

1. In a large bowl, combine all the ingredients except the cheese.
2. Ladle into chilled bowls and top with cotija cheese and manchego cheese. Top each serving with chopped cilantro.

Makes 12 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.