Recipe
Gazpacho, My Way
Ingredients
- 1 (46-ounce) can tomato juice
- 2 large ripe tomatoes, chopped
- 1 medium-size green bell pepper, chopped
- 2 ribs celery, chopped
- 1 medium-size sweet onion (such as a Vidalia or a Texas Sweet), chopped
- 3 tablespoon green onions, chopped
- 1 medium-size cucumber, peeled and seeded, chopped
- 1/2 teaspoon minced garlic
- 1 tablespoon finely chopped fresh basil leaves
- 1 tablespoon finely chopped fresh coriander leaves
- One-half teaspoon salt (more or less to taste)
- One-fourth teaspoon fresh ground black pepper (more or less to taste)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lime juice
- 2 teaspoons Worcestershire sauce
- One-fourth teaspoon hot sauce (more or less to taste)
Directions
- Combine all of the ingredients in a large bowl and stir to mix. If you wish to puree, do so in a food processor. (I prefer mine a little chunky.) Cover and chill in the refrigerator for at least four hours before serving. It will last for about a week in the refrigerator and it only gets better with time.
Recipe Details
- Source: Cooking Section, June 2001 [4]
- Dish Type: Soups [5]
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