• Gazpacho

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  • 4 large Roma tomatoes, cored and chopped
    1 cucumber, peeled and chopped
    1 green bell pepper, seeded and chopped
    1 bunch green onions, chopped
    3 cups vegetable-cocktail juice (such as V-8)
    1 (10.5-ounce) can double-strength beef broth, undiluted
    5 tablespoons wine vinegar
    2 tablespoons olive oil
    1 cup mild salsa or picante sauce
    2 teaspoons Worcestershire sauce
    1 tablespoon each: minced fresh basil and dill (or 1 teaspoon dried)
    1/2 teaspoon salt
    1/4 teaspoon hot-pepper sauce
    1 or 2 garlic cloves, peeled and minced
    Garnishes: sour cream, fresh croutons, avocado chunks, pickled jalapeno slices, tortilla chips, shredded cheese
    Combine all of the ingredients, except the garnishes, in a large pot. Refrigerate for at least 8 hours or overnight.
    Serve very cold, with garnishes alongside for diners to add.
    Makes about 2 1/2 quarts, enough for 8 to 10 servings.
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