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Gazpacho

2 large tomatoes, seeded                            

1-2  tsp red pepper sauce

1 large green bell pepper, seeded                 

¼ tsp black pepper

1 medium cucumber, peeled                        

dash Worchester sauce

1 medium stalk celery                                 

1 garlic cloves

4 green onions                                         

1 cup black beans

2 cups tomato juice                                   

2 tbsp wine vinegar                                                 

top with: sour cream & basil and herbed croutons, if desired

 

Mix vegetables in a food processor & pulse to chop.  Mix chopped vegetables with remaining ingredients (hold back sour cream & basil and croutons for topping just before serving).  Cover and chill in the refrigerator for 4-6 hours to allow flavors to blend.  Stir occasionally.  Serve cold. 

This recipe is very versatile & can be modified to your taste.