Recipe for Gazpacho #2
National Brand Recipes


    Preparation time: 45 and then 15 minutes to process and 1 day marinating

    2 cups ripe tomatoes, peeled and chopped
    1/2 cup red onion, finely chopped
    1 cup english cucumbers, peeled, seeded, 1 inch chunks
    1 cup red bell peppers, (about 2) seeded and chopped
    1/2 cup green bell peppers, (about 2) seeded and chopped
    1/2 cup yellow bell peppers, (about 2) seeded and chopped
    1/2 cup celery, washed, trimmed cut 1 inch chunks
    1/4 cup chopped fresh parsley
    2 tsp. garlic, whole slices, not pre-chopped
    1/4 cup red wine vinegar
    1/4 cup olive oil
    2 tsp. sugar
    1 tbsp. salt
    1/8 tsp. cayenne pepper
    1 tsp. ground black pepper
    1 tsp. Tabasco sauce

    1 46 ounce can tomato juice

    Combine all ingredients except tomato juice, mix well, lace in stainless steel storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

    The next day, chop in Cuisinart and thin with tomato juice to aid in the chopping.

    Serve in cold bowls and garnish with chopped chives, fine diced peppers, red onion, cucumbers and tomatoes, and very small croutons fried in olive oil.