Gazpacho

Name: Gazpacho Recipe
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 5
Ingredients: 3 pounds ripe tomatoes peeled seeded and chopped (about 6 cups); 1 1/2 cups peeled seeded and cubed cucumbers; 1 cup chopped red onion; 1 large red sweet pepper seed and chopped; 1 tablespoon chopped garlic; 2 teaspoons chopped seeded jalapeno or to taste; 6 tablespoons fresh herb (either coriander dill chervil parsley or basil work); coarsely chop; 1/4 cup olive oil; 3 tablespoons red wine vinegar; 3 tablespoons fresh lime or lemon juice; 2 tablespoons Worchestershire Sauce; salt and freshly ground black pepper to taste

Minutes to Prepare: 60
Minutes to Cook: 5

Number of Servings: 5

Ingredients

3 pounds ripe tomatoes, peeled, seeded and chopped (about 6 cups)1 1/2 cups peeled seeded and cubed cucumbers1 cup chopped red onion1 large red sweet pepper, seed and chopped1 tablespoon chopped garlic2 teaspoons chopped, seeded jalapeno, or to taste6 tablespoons fresh herb (either coriander, dill, chervil, parsley or basil work); coarsely chop1/4 cup olive oil3 tablespoons red wine vinegar3 tablespoons fresh lime or lemon juice2 tablespoons Worchestershire Saucesalt and freshly ground black pepper to taste

Directions

1. Blanch tomatoes for 1-2 minutes. Immediately place in ice bath. Proceed to peel and seed them. Chop roughly and place in food processor or blender.

2. Seed and rough chop all remaining vegetables. Combine with tomatoes.

3. Add remaining ingredients and process until smooth.

4. Serve immediately or chill in refridgerator. Keeps about 2-3 days, but it never lasts long in my house!

Serving Size: Makes approximately 5 two cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user HIPPYFREEK.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving