Gazpacho

From Sue Forrester

 

 

4-6 ripe tomatoes (to make 3 cups), diced

2 T. fresh parsley leaves

2 cups cubed cucumber, seeded (2 cucumbers)

1 t. kosher salt

2 cups cubed yellow bell peppers, seeded (3 peppers)

1 can (46 oz.) V-8 juice

2 cups celery, chopped (3 ribs)

cup sherry or tarragon vinegar

cup diced red onion

2 T. olive oil

1 T. chopped garlic

2 T. Worcestershire sauce

cup carrots (about 1), grated

2 T. fresh lemon juice

1 slice pumpernickel bread, torn

1 t. paprika

2 T. fresh basil leaves

1 t. Tabasco

 

 

Instructions: Dice tomatoes and place in a large mixing bowl. Pulse cucumber and bell separately in a food processor until finely chopped but not pureed; pulse celery, onion, and garlic together. Transfer vegetables to the bowl along with the tomatoes. Grate the carrot on the large holes of a box and add to the vegetables.

 

Chop bread, herbs, and salt in the food processor until fine. Stir into the vegetables. Blend vegetables with V-8, vinegar, oil, Worcestershire, lemon juice, paprika, and Tabasco. Chill until cold, at least 1 hour. (makes 12 cups)