Garden Gazpacho

Posted: Wednesday, August 27, 2008

3 cucumbers, peeled and seeded

Plan ahead. Gazpacho needs an overnight chilling in the refrigerator to enhance its flavors.

1 medium sweet onion, peeled

1 green, yellow and red pepper, cored and seeded

2 cups fresh diced tomatoes, chopped

3 garlic cloves, chopped

2 tablespoons chopped parsley

1 tablespoon chopped cilantro

2 teaspoons dried dill

2 cups tomato juice, fresh or bottled

1/4 cup red wine vinegar

1/4 cup lime juice

3 tablespoons olive oil

2 teaspoons Tabasco

Salt and fresh ground pepper, to taste

Chop the cucumbers, onion, peppers and tomatoes, and place in a large mixing bowl. Mix in garlic, parsley, cilantro and dill.

In a small pitcher, mix tomato juice with vinegar, lime juice, olive oil and Tabasco.

Pour mixture over vegetables and mix thoroughly.

Add salt to taste.

Refrigerate overnight to enhance flavors, then correct seasonings, to preference.

Will keep in the refrigerator about a week.

Serves 8.



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