Gazpacho
Submitted by Gina Digiacomo, Executive Chef, Stonewall Links, Elverson, Pa.
Yield: 1 gallon
Ingredients
1 large, seedless cucumber, peeled
1 yellow pepper, seeded
1 red pepper, seeded
3 ripe tomatoes, skins and seeds removed
1 large can of V8
2 tsps. fresh chives, chopped
2 tsps. fresh cilantro, chopped
2 tsps. fresh basil, chiffonade
To taste salt and pepper
To taste Tabasco sauce
To taste Worcestershire sauce
Procedure:
• Pulse vegetables in food processor until finely chopped.
• In a mixing bowl, add the remaining ingredients and refrigerate for several hours.
• Serve chilled.
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