Gazpacho
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Yield: 10-12 servings
Courtesy of Verrill Farm.Ingredients:
1-3/4 pounds fresh tomatoes, cut into chunks3/8 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
Instructions:
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:Ingredients:
14 ounces tomato juice1-1/2 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
Instructions:
Mix together. Salt and pepper to taste.Browse Similar Recipes
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I have tried many different recipes for Gazpacho and this one ranks right up there as a keeper.