Obsessive Gazpacho
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
10
ingredients
- 6 ripe tomatoes, chopped
- 1 purple onion, finely chopped
- 1 cucumber, chopped
- 1 red sweet bell pepper, seeded and chopped (or green)
- 2 stalks celery, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1⁄4 cup chopped fresh cilantro
- 1 garlic clove, minced
- 1⁄4 cup red wine vinegar
- 1⁄4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1 jalapeno, seeded and chopped
- 1 teaspoon Worcestershire sauce
- 4 cups tomato juice (low sodium) or 4 cups tomato sauce (low sodium)
directions
- 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.
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Reviews
-
Great gazpacho! As did the other reviewer, I made it the day prior and let sit overnight. Wow, the tastes had blended together perfectly. I used some pretty good tomatoes from the store, so although it wasn't summer, it sure tasted like it was. I think the idea here is just be patient, let all the seasonings and veggies do their business, and devour! I did! Made for my PAC Baby 2011.
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I wanted to take this for lunch so I made this last night and allowed it to set overnight. Before I put it in the refrig last night I tasted it and thought, "Hmmm... Not to bad..." When I got it out for lunch a while ago... It is delicious! This deserves more than 5 stars. The flavors melded together and fit perfectly. I was worried that the addition of olive oil would make it heavy but it wasn't at all. I can't wait to serve this again! It will be great for a hot summer day! Thanks Farm Girl, for posting such a wonderful recipe!!
RECIPE SUBMITTED BY
GirlwithMS
La Canada Flintridge, California
Writer, speaker, life coach and living with MS for over 15 years. Join me at GirlwithMS.com and follow me @thegirlwithms.
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