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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I love a good gazpacho soup in the hot summertime when the tomatoes are fresh-picked ! This is a versatile recipe...If you whip all the ingredients in a blender and add vodka and a celery stalk, you've got a pretty healthy bloody Mary! Read more ! Ha! Prep time depends on how you make it....for me, it took a good hour, finely dicing the veggies in front of a rented movie on t.v.! Ingredients:
4 cups v-8 juice |
4 cups peeled, diced tomatoes |
1 cup water |
1 (14.5 oz.) can beef broth |
2 tbsp. red wine vinegar |
4 cups finely diced mixture of cucumbers, red onion, celery and bell pepper. (i lean heavy on the cucumber and lighter on the onion.) |
2 tbsp. olive oil |
3 or 4 dashes worcestershire sauce |
3 minced garlic cloves |
dashes of tabasco sauce to taste |
finely chopped cilantro (optional) |
Directions:
1. Blanche tomatoes in boiling water for approx. 1 minute.
2. Transfer tomatoes to a large bowl of ice water to stop the cooking process.
3. Peel and finely dice tomatoes and set aside.
4. In a large container add V-8 juice, water, beef broth, garlic,vinegar and oil.
5. Generously add in Worcestershire sauce.
6. Stir.
7. Add tomatoes and veggies and mix..
8. Add salt and pepper and Tabasco sauce to taste.
9. If you're in a hurry, you can mix everything in the blender and save a bunch of time! Another ingredient which is very good in this recipe is small cubes of cream cheese....yep you read right!
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