04-15-2005, 03:57 AM
1 cup tomato juice or V8 (for an additional vegetable kick)
1 teaspoon Tabasco
1 tablespoon granulated sugar
1 tablespoon salt (add salt in 1 teaspoon increments and
taste each time; it will depend on how ripe and juicy your
tomatoes are as to how much salt you need)
1 fresh squeezed lemon
2 medium size carrots, washed, peeled and rough chopped
1 red onion, washed, peeled and rough chopped*
2 medium size green peppers*
2 to 3 ribs celery, washed and rough chopped*
2 large ripe tomatoes
1 medium size cucumber , washed, peeled and seeded
* Amount of onion, green pepper and celery should be about the same.
Place all vegetables and seasoning (except salt) in blender in order as they appear and add 1 cup of tomato juice. Blend for 20 seconds to chop vegetables into small pieces (do not puree vegetables - Gazpacho should be like a small-diced salsa).
Add remaining juice and allow to sit in refrigerator for 4 hours for flavors to blend.
Taste and add salt as needed.
Serve well-chilled and garnish with a lime and fresh ground pepper.
1 teaspoon Tabasco
1 tablespoon granulated sugar
1 tablespoon salt (add salt in 1 teaspoon increments and
taste each time; it will depend on how ripe and juicy your
tomatoes are as to how much salt you need)
1 fresh squeezed lemon
2 medium size carrots, washed, peeled and rough chopped
1 red onion, washed, peeled and rough chopped*
2 medium size green peppers*
2 to 3 ribs celery, washed and rough chopped*
2 large ripe tomatoes
1 medium size cucumber , washed, peeled and seeded
* Amount of onion, green pepper and celery should be about the same.
Place all vegetables and seasoning (except salt) in blender in order as they appear and add 1 cup of tomato juice. Blend for 20 seconds to chop vegetables into small pieces (do not puree vegetables - Gazpacho should be like a small-diced salsa).
Add remaining juice and allow to sit in refrigerator for 4 hours for flavors to blend.
Taste and add salt as needed.
Serve well-chilled and garnish with a lime and fresh ground pepper.