Food
Gazpacho
By Yankee Magazine|Aug 22 2002|
Courtesy of Verrill Farm.
Yield:
10-12 servings
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.
I have tried many different recipes for Gazpacho and this one ranks right up there as a keeper.