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    Gazpacho


    Source of Recipe


    simplyrecipes.com

    Recipe Introduction


    Mike made this for the first time Spring 2020 with some great produce we got at Berry’s Produce Stand. He set some aside for me before adding the bell pepper.

    Recipe Link: https://www.simplyrecipes.com/recipes/gazpacho/

    List of Ingredients




    6-8 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)
    1 red onion, finely chopped (about 1 1/4 cups)
    1 cucumber, peeled, seeded, chopped (about 1 cup)
    1-2 sweet red bell pepper (or green or yellow) seeded and chopped (about 1 cup)
    2-3 stalks celery, chopped (about 1 cup)
    1-2 tablespoons chopped fresh parsley
    2 tablespoons chopped fresh chives
    1 clove garlic, minced (about 1 teaspoon)
    1/4 cup red wine vinegar
    1/4 cup extra virgin olive oil
    1 tablespoon freshly squeezed lemon juice
    2-3 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
    Salt and fresh ground pepper to taste
    15-20 drops of Frank’s hot sauce, or to taste
    1 teaspoon Worcestershire sauce
    2 cups Low Sodium V8
    1-2 tablespoons cilantro, if desired, and chopped

    Recipe



    Put everything together in a large bowl. Blend with an immersion blender or in batches in a regular blender to the smoothness that you like. Taste and adjust seasonings, as needed.

    Put in a non-reactive container and store, refrigerated, for several hours before serving.

    Serves 12
 

 

 

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