Gazpacho

Prep Time: 0 Minutes

Cook Time: 480 Minutes

Ready In: 480 Minutes

Servings: 12

A recipe from a local cafe that has since closed. It makes a lot, but does keep. Good on a hot day

Ingredients:

3 pounds ripe tomatoes, peeled and seeded

24 oz tomato juice

4 oz tarragon vinegar or red wine vinegar

5 tablespoon tomato paste

2 serrano peppers, seeded

1 dash tobasco sauce

1 teaspoon or more to taste worchestershire sauce

1 tablespoon sugar or more to taste

1 teaspoon salt

2 teaspoon cumin

1 teaspoon black pepper

1/4 cup lime juice use fresh more or less.

2 cups water

1 whole green, red, and yellow bell pepper seeded and diced in 1/4 dice

1 cup scallons, thinly sliced, or green onion

2 cup cucumber peeled, seeded, dice 1/4 inch

2 cup jicama, peeled and dice 1/4 inch

1 cup zucchini dice 1/4 inch

1 cup yellow squash dice 1/4 inch

4 extra tomatoes out side skin and flesh only diced 1/4 inch

cilantro, basil, or parsley fresh chopped to your liking.

Directions:

1. Puree the first 13 ingredents in a blender. Strain and Chill mixture. When chilled, stir in all the remaining ingredents. Chill well. Will keep in frig for up to 3 days.
2. Some of the ingredents say to taste, it depends on the flavor of your veggies. Here we like lots of lime and use cilantro and more black pepper. I also like to coat the last diced veggies with a little olive oil, I think it keeps them from getting to soft.
3. This makes a lot, but it is good. Enjoy
4. Any one got a smaller one? Post it please.

By RecipeOfHealth.com