I made this at our 2014 Easter dinner, combined from several recipes on the web.
INGREDIENTS
6 ripe tomatoes, peeled and chopped
1 red onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 red bell pepper, seeded and chopped
1 large or 2 small zucchini, chopped
2 stalks of celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
2 cloves garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 TBS freshly squeezed lemon juice
2 tsp sugar
Salt and fresh pepper
Tabasco (6 dashes or to taste)
4 cups tomato juice
DIRECTIONS
Combine all ingredients. Blend or food process slightly, to desired consistency--leave chunks and do not process it into mush. Cover tightly and refrigerate for a few hours or overnight so that the flavors can blend.
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| Garnish Gazpacho with diced vegetables or seeds |
