Recipe

Gazpacho Recipe

	Linebb956 / All my dishes 2 years, 6 months ago A recipe from a local cafe that has since closed. It makes a lot, but does keep. Good on a hot day Prep:40m Cook:480m Servings:12	Linebb956
	cool fresh easy mexican summer

Does this look good? Yeah! / Nope

Fans

jimrug1

mrtnzangel

leroux

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

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.

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.

This makes a lot, but it is good. Enjoy

Any one got a smaller one? Post it please.

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Comments

jimrug1 1 year, 7 months ago said:
I practically live on Gazpacho in the summer. This sounds like a very tasty combo. On my short list to try.. Thanks... Jim

mrtnzangel8 1 year, 5 months ago said:
I have been looking for something just like this! Thanx.... :)

fewls 2 months, 3 weeks ago said:
Still hot in Texas so I will try next weekend! Thanks for sharing!

ainee aka fewls :-)

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