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Gazpacho

yield: 1 gallon

Pulse together in food processor until chunky
  • 3 1/4 LB fresh tomatoes cut in large pieces
  • 3/4 cup onions chopped roughly
  • 2 cups roughly chopped peppers - combination to taste of red, green, & yellow
  • 3 stalks celery cut in slices
  • 1 English cucumber sliced
  • 2-3 scallions sliced
  • 1 tsp chopped garlic
Transfer mixture to bowl and add
  • 28 oz tomato juice
  • 3 Tbs red vinegar
  • 1 Tbs olive oil
  • 1 Tbs red hot sauce
  • 1/2 lemon juiced
  • dash of pepper
  • salt to taste
Stir and add
  • 2-3 Tbs chopped cilantro
Stir again and adjust seasoning to taste.
May be kept in refrigerator up to 3 days.


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