Spanish Gazpacho
2 medium tomatoes, coarsely chopped
1 cup of chopped celery
1/4 cup of chopped onion
1 clove garlic, halved
1 quart of tomato juice
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of hot sauce
1 medium size green pepper, seeded and finely chopped
1 medium cucumber, peeled and finely chopped
1 cup of seasoned croutons
Position knife blade in food processor bowl; add tomatoes, celery,
onion, and garlic. Pulse processor on and off to finely chop vegetables.
Place vegetables in a large mixing bowl.
Add tomato juice, lemon juice, olive oil, salt, pepper, and hot sauce to
vegetable mixture, stirring to combine. Cover mixture and chill
thoroughly. May be refrigerated up to 7 days.
Stir well before serving; garnish with green pepper, cucumber, and
croutons. Yield: 7 cups |
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