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Gazpacho

by

Yield: 10-12 servings

Courtesy of Verrill Farm.

Ingredients:

  • 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

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 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

Instructions:

Mix together. Salt and pepper to taste.
Updated Thursday, August 22nd, 2002
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One Response to Gazpacho

  1. Anonymous February 15, 2006 at 10:13 pm #

    I have tried many different recipes for Gazpacho and this one ranks right up there as a keeper.

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