Restaurant Recipes
Velvet Turtle Gazpacho
Ingredients
- 1 (46 ounce) can tomato juice
- 1 medium green bell pepper, minced
- 1 small onion, minced
- 1 cucumber, peeled and minced
- 2 (4 ounce) cans diced green chiles
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoning blend
- 1/2 teaspoon minced garlic
- 1 tablespoon olive oil
- 1 tablespoon chopped chives
- 2 drops hot pepper sauce
- MSG (I omit this)
- Salt
- White pepper
- Lemon wedges
Instructions
- Combine first eleven ingredients. Season to taste with MSG (if using), salt and white pepper. Chill thoroughly.
- Serve with lemon wedges.
- For a smooth gazpacho, blend above mixture in blender until smooth.
- Serve with additional diced cucumber, green pepper, and croutons on the side.
Attribution
The Los Angeles Times California Cookbook c.1981