Gazpacho, My Way
Ingredients
Serves 8
1 (46-ounce) can tomato juice
2 large ripe tomatoes, chopped
1 medium-size green bell pepper, chopped
2 ribs celery, chopped
1 medium-size sweet onion (such as a Vidalia or a Texas Sweet), chopped
3 tablespoons green onions, chopped
1 medium-size cucumber, peeled, seeded, and chopped
1/2 teaspoon minced garlic
1 tablespoon finely chopped fresh basil leaves
1 tablespoon finely chopped fresh coriander leaves
1/2 teaspoon salt (more or less to taste)
1/4 teaspoon fresh ground black pepper (more or less to taste)
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce (more or less to taste)
Preparation
Combine all of the ingredients in a large bowl and stir to mix. If you wish to purée, do so in a food processor. (I prefer mine a little chunky.) Cover and chill in the refrigerator for at least four hours before serving. It will last for about a week in the refrigerator, and it only gets better with time.
Ingredients
Serves 8
1 (46-ounce) can tomato juice
2 large ripe tomatoes, chopped
1 medium-size green bell pepper, chopped
2 ribs celery, chopped
1 medium-size sweet onion (such as a Vidalia or a Texas Sweet), chopped
3 tablespoons green onions, chopped
1 medium-size cucumber, peeled, seeded, and chopped
1/2 teaspoon minced garlic
1 tablespoon finely chopped fresh basil leaves
1 tablespoon finely chopped fresh coriander leaves
1/2 teaspoon salt (more or less to taste)
1/4 teaspoon fresh ground black pepper (more or less to taste)
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce (more or less to taste)
Preparation
Combine all of the ingredients in a large bowl and stir to mix. If you wish to purée, do so in a food processor. (I prefer mine a little chunky.) Cover and chill in the refrigerator for at least four hours before serving. It will last for about a week in the refrigerator, and it only gets better with time.
