2 C. peeled, seeded and chopped tomatoes or 2 C. diced tomatoes, undrained 1 cucumber, peeled, seeded and cut into ¼-inch cubes 1/4 C. red onion, chopped 1/4 C. celery, chopped 1 C. green bell pepper or could do a mixture of red, green and/or yellow bell pepper 2 green onions, chopped 1 carrot, peeled and chopped 2 T. parsley, chopped 1 T. minced garlic (3 large cloves) 2 T. lime juice 1 tsp. Worcestershire sauce 4 C. tomato juice or for more zip, use spicy-hot V8 juice 1/4 C. red wine vinegar 1/4 C. olive oil Salt and pepper to taste Dash or more hot pepper sauce
Combine ingredients in a large bowl. Chill the gazpacho thoroughly before serving.
Ken Oliver, "Cooking with Ken" E-mail questions: firstname.lastname@example.org
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