LOCATION: Recipes >> Spanish >> Gazpacho 08
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Gazpacho 08
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Vidalia Gaspacho
6 large ripe tomatoes
1 large Vidalia onion
1 sweet red pepper
2 large cucumbers
1 tsp. chopped garlic
1/2 cup red wine vinegar
1/2 cup olive oil
1-1/2 cup tomato juice
1 tbsp. worcestershire sauce
salt & pepper to taste
pinch of cayenne
Peel and core the cucumber. In a blender or a food processor,
puree half of the vegetables with half of the tomato juice. Cut
the other half of the vegetables in 1/4" dice. Mix the pureed
ingredients, diced vegetables and all other ingredients together.
Mix well. Cover and refrigerate at least 4 hours before serving.
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