Gazpacho

Prep Time: 45 Minutes

Cook Time: 0 Minutes

Ready In: 45 Minutes

Servings: 8

This came from an Hispanic friend of mine and is a refreshing treat on a hot evening when you want to eat light. This will last in the refrigerator for up to one month.

Ingredients:

1 (28 ounce) can diced tomatoes, with added puree (like progresso)

1 (48 ounce) can v8 spicy vegetable juice

1 large bell pepper, diced

1 large cucumber, peeled and diced

1 large sweet onion, diced

6 minced garlic cloves

1 serrano pepper, minced without seeds (more or less depending on your taste for hot)

1 jalapeno pepper, minced without seeds (more or less depending on your taste for hot)

1 teaspoon black pepper

1 tablespoon salt

1/4 cup sugar

1/4 cup olive oil

1/4 cup fresh lime juice or 1/4 cup lemon juice

1/2 cup fresh cilantro or 2 tablespoons dried cilantro

1/4 cup sherry wine vinegar

Directions:

1. Empty V-8 juice into a container large enough to comfortably hold 2 gallons.
2. Mince garlic and chilis in food processor; then add canned tomatoes and lightly process.
3. Add to V-8 juice.
4. To this mixture, add remaining ingredients and blend well.
5. Allow flavors to develop for at least 2 days in the refrigerator before serving.
6. Serve cold with a dollop of sour cream.
7. You can also set a bottle of your favorite hot sauce on the table for the daring folks.

By RecipeOfHealth.com