Tejas Gazpacho Recipe

Tejas Gazpacho Recipe

Yield: 12 servings
Recipe by luhu.jp

Ingredients:
3 lbs: Fresh tomatoes, peeled &
-peeled & seeded, diced in
-seeded,
-1/4: " piece,
24 Fluid ounces: Tomato juice,
1: Whole Yellow bell pepper,
4 Fluid ounces: Balsamic,
-peeled & seeded, diced in
-vinegar,
-1/4: " pieces,
5 tbsp: Tomato paste,
2 cup: Scallions, thinly sliced
2: Serrano peppers,
2 cup: Cucumber, peeled & seeded --
1 dash: Tabasco sauce,
-diced in 1/4" pieces,
1/4 tsp: Worcestershire sauce,
2 cup: Jicama, peeled, diced in
1 tbsp: Sugar, to taste
-1/4: " piece,
1 tsp: Salt,
1 cup: Zucchini, diced in 1/4"
2 tsp: Ground cumin,
-piece,
1/2 tsp: Fresh ground black pepper,
1 cup: Yellow squash, diced in
2 tbsp: Lime juice, use
-1/4: " pieces,
-fresh-squeezed,
4: Whole Tomatoes, outside skin
2 cup: Water,
-and flesh only, diced in
1: Whole Red bell pepper,
-1/4: " piece,
-peeled & seeded, diced in
2 tbsp: Cilantro, basil, or parsley
-1/4: " pieces,
-chopped,
1: Whole Green bell pepper,

Directions:

Puree the first 13 ingredients ("3 Pounds Tomatoes" through "2 Cups
Water") in a blender. Strain and chill the mixture.

When chilled, stir in all of the remaining ingredients.

Serve chilled.

Will keep well in the refrigerator for up to three days.

Recipe By : Mark Haugen of Tejas, Minneapolis,MN

From: Marjorie Scofield Date: 11-15-95 (09:27)
(160) Fido: Recipes


Source from luhu.jp