Gazpacho

Cornmeal, Rice, Grains Recipes | Vegetables Recipes

Yield: 10-12 servings

Courtesy of Verrill Farm.

• 1-3/4 pounds fresh tomatoes, cut into chunks
• 3/8 cup chopped onions
• 1 cup green, red, and yellow peppers, chopped
• 1-1/2 celery stalks, sliced
• 1/2 English cucumber
• 1-1/2 scallions, sliced
• 1/2 teaspoon garlic

Pulse the above ingredients in a food processor, being careful not to over process. The mixture should be chunky. Transfer to a bowl and add:

• 14 ounces tomato juice
• 1-1/2 teaspoons red wine vinegar
• 1/2 teaspoon olive oil
• 1/2 teaspoon hot sauce (Red Hot or Tabasco)
• juice of 1/4 lemon
• 1-1/2 teaspoons cilantro, chopped

Mix together. Salt and pepper to taste.

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