8/9/2007 Gazpacho



Serves 8

6 large tomatos (2 1/2 pounds)
2 cups bloody Mary mix
1 medium cucumber, seeded a chopped (1 1/4 cups)
1 medium onion (finely chopped (1/2 cup)
1 small green pepper finely chopped (1/2 cup)
1 small clove garlic, minced
1/4 cup olive oil or cooking oil
2 tablespoons vinegar
Few drops bottled hot pepper sauce
Croutons or toasted bread cubes



Plunge tomatoes in boiling water for 30 seconds to loosen skins, then immerse in cold water. Slip skins off: core and coarsely chop tomatoes.
In large bowl combine tomatoes, bloody Mary mix, cucumber, onion, green pepper, garlic, oil, vinegar, hot pepper sauce, 1 teaspoon salt, and 1/8 teaspoon pepper. Cover and chill. If desired, add and ice cube to each serving. Top with croutons or toasted bread cubes. Enjoy!
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