Gazpacho

Specialty Recipe

Ingredients:

2 pounds ripe tomatoes, seeded and coarsely chopped

or One 28-ounce can of tomatoes, chopped

1 medium onion, preferably sweet

1 large cucumber, peeled

1/2 green pepper, coarsely chopped (I use a yellow one)

1/2 red bell pepper, coarsely chopped

2 scallions, coarsely chopped

3 garlic cloves

1/3 cup extra-virgin olive oil

3 Tablespoons sherry vinegar or balsamic vinegar

1 or 2 teaspoons pepper sauce

1 teaspoon ground cumin

1/2 to 1 cup chilled tomato juice

salt & pepper

croutons

chopped fresh herbs

sliced scallions or diced avocado

sour cream

Extra add-ins:

2 Tablespoons dry white wine

1 teaspoon Worcestershire

4 basil leaves

1 spring parsley

1 large can mushrooms, stems and pieces

2 cans pimentos, chopped

One by one, chop ingredients in a food processor or by hand. Add each item into a large bowl. As you add each ingredient to mixture, stir well. Cover the bowl and refrigerate until very cold, at a couple of hours or for up to two days. Stir the gazpacho and ladle into bowls, or pour it at table from wide-mouth pitcher. Garnish with croutons, herbs, scallions, avocado, or sour cream.

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)