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Rusty's Gazpacho

Ingredients

  • 3/4 pound tomatoes, peeled seeded and diced *
  • Green onions, sliced
  • 1 medium cucumber, peeled, seeded and diced
  • 1 large green bell pepper (or poblano), seeded and diced
  • 3/4 pound tomatoes, peeled seeded and diced*
  • 2 cups tomato juice or V8 **
  • 1/2 teaspoon Worcestershire sauce
  • 1 dash Tabasco sauce
  • 2 tablespoons extra virgin olive oil
  • 1 large clove garlic, pressed
  • 1 teaspoon fresh chopped cilantro, no stems
  • 1 teaspoon fresh chopped parsley, no stems
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. In a blender/food processor, puree 3/4 pound tomatoes with tomato juice/V8, Worcestershire sauce, Tabasco, olive oil, garlic, cilantro, parsley, salt, and pepper.
  2. Chill in a stainless steel, glass, or ceramic bowl until ready to serve (overnight is best).
  3. Combine 3/4 pound tomatoes with the onions, cucumber and pepper in a small stainless steel, glass, or ceramic bowl. Prepare these vegetables about 3 hours before serving and refrigerate.
  4. Ladle soup into individual bowls. Float vegetables on top of the soup.

Serves 2 or 3.

* I use Roma tomatoes when I can get them.

** I prefer V8 but have used both.

Posted by LladyRusty at Recipe Goldmine 8/21/02 5:00:52 pm.


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