Gazpacho Recipe
Ingredients
| 2 pounds vine-ripened tomatoes, finely diced | ||
| 2 cucumbers, peeled and finely diced | ||
| 2 cups V-8 juice | ||
| 1/2 onion, preferably Walla Walla Sweet, finely diced | ||
| 1 green bell pepper, cored, seeded, and finely diced | ||
| 1 cup loosely packed cilantro leaves | ||
| Olive oil | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| 2 large cloves garlic, minced | ||
| Lemon juice | 1 Tablespoon, squeezed | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
COMBINE THE TOMATOES, cucumbers, V-8 juice, onion, green pepper, cilantro, olive oil, vinegar, garlic, and lemon juice in a large, nonreactive bowl.
Season to taste with salt and pepper, cover, and chill until ready to serve, preferably at least 4 hours.
Season to taste with salt and pepper, cover, and chill until ready to serve, preferably at least 4 hours.
Chef
