Gazpacho

Oxmoor House
3 quarts

Ingredients

+ Add To Shopping List
3 medium tomatoes, peeled and coarsely chopped
2 medium cucumbers, peeled and coarsely chopped
1 medium-size green pepper, seeded and coarsely chopped
1 cup coarsely chopped celery
1/2 cup coarsely chopped green onion
1 (46-ounce) can tomato juice
1/2 cup olive oil
1/4 cup lemon juice
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon hot sauce
Dash of garlic powder
Pinch of dried whole basil
Condiments

Preparation

Combine first 13 ingredients in a large bowl, mixing well. Place one-fourth of mixture in container of an electric blender; process until almost smooth. Repeat procedure with remaining mixture. Cover and chill at least 3 hours. Transfer mixture to a large glass pitcher or bowl. Pour or ladle into individual serving bowls.

On a tray, arrange bowls of chopped green onion, chopped cucumber, chopped green pepper, chopped celery, and croutons to be sprinkled over each serving.

Created date

February 2010