December 6: National Gazpacho Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gazpacho
Categories: Soups, Vegetables, Herbs, Citrus
Yield: 8 Servings

6 lg Ripe tomatoes; peeled,
- chopped (about 6 cups)
1 lg Onion; fine chopped (about
- 1 1/4 cups)
1 Cucumber; peeled, seeded,
- chopped (about 1 cup)
1 lg Bell pepper (any colour);
- seeded, chopped(abt 1 cup)
2 Ribs celery; chopped (about
- 1 cup)
2 tb Chopped fresh parsley
2 tb Chopped fresh chives or
- spring onion greens
1 cl Garlic; minced (more to
- taste)
1/4 c Red wine vinegar
1/4 c Olive oil
1 tb Fresh squeezed lemon juice
2 ts (or more) sugar
Salt & fresh ground pepper
Hot sauce
1 ts Worcestershire sauce
2 c Tomato juice
+=OR=+
15 oz Can crushed tomatoes

Place all ingredients in a large bowl. Use an immersion
blender (Cajun Motorboat) or blend in batches, to desired
smoothness. I prefer my gazpacho somewhat chunky, so only
pulse a few times in the blender.

Adjust seasonings to taste.

Place in a non-reactive container to store. Chill several
hours or overnight to allow the flavors to blend.

Adapted from: Delicious Decisions; Junior League of San
Diego's cookbook

Re-adapted by UDD to his taste. Bv)=

Recipe from: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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... "Pizza tastes as good as being skinny feels." -- Lauren Leto
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