Gazpacho
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| 1 clove | garlic |
| 1 tsp | salt |
| 1 TBS | basil |
| 1 tsp | Tabasco |
| 3 Tbs | Regina red wine vinegar |
| 2 cans | 28 ounces tomatoes - chopped with juice |
| 2 stalks | Celery - chopped |
| 1/2 | Green pepper - chopped |
| 1/2 | Cucumber - chopped |
| 1 | Green onion - chopped |
| In food processor - chop garlic. Add all of the first five ingredients - pulse. Add half of all of the last five ingredients - process until smooth. Transfer to bowl. Add second half of the last five ingredients - mix. Add a generous cup of ice cubes - put in refrigerator and let stand at least 2 hours - mix. Season with Tabasco, sugar, basil and salt. |
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