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Gazpacho (with a vegetarian option)

Wednesday, October 14, 2015

Source: Adapted slightly from

6 ripe tomatoes, peeled and chopped
1 onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 green pepper, seeded and chopped
2 stalks celery, chopped
1-2 Tbsp fresh parsley, chopped
2 Tbsp fresh chives, chopped
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 tsp sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 tsp Worcestershire sauce (omit for vegetarian version)
4 cups tomato juice

Combine all ingredients.  Blend slightly to desired consistency.  Place in non-metal, non-reactive storage container.  Cover tightly and refrigerate overnight, allowing flavors to blend.

Serves 8 

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