 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 10 |
|
I created this to satisfy my cravings for each ingredient in the various gazpacho recipes I've tried over the years. I usually put two avocados in, but I admit to being a avo-holic. 2 hour cook time is for chilling. Ingredients:
5 large tomatoes, peeled and chopped (tomatoes will peel easier if you add them to boiling water for 1 minute, remove, cool and peel.) |
1/4 cup lemon juice |
1/4 cup chopped red onion |
1 cup beef broth |
1/4 cup red wine vinegar |
1 teaspoon dried oregano |
1 tablespoon worcestershire sauce |
1 garlic clove, minced |
1 (12 ounce) can tomato juice, v 8 is best |
1 cucumber, peeled, seeded and diced |
4 teaspoons cilantro, finely chopped and more for garnish |
1/4 cup olive oil |
2 celery ribs, minced |
1 avocado, diced |
coarsely ground salt & pepper |
1/2 cup chopped green peppers (optional) or 1/2 cup red pepper (optional) |
sour cream (optional) |
tabasco sauce (optional) |
Directions:
1. PARTLY puree all ingredients except sour cream and 3/4 of avocado.
2. Chill for at least 2 hours.
3. Garnish servings with remaining avocado dice.
4. May also be served with sour cream and a sprig of cilantro.
|
|