Gazpacho

Name: Gazpacho
Ingredients: 3 large cans tomato juice; 1 lb. white onions, diced fine; 1 lb. red and green peppers, diced fine; 1 lb. plum tomatoes, quartered and seeded, then diced; 1 lb. cucumber, seeded and diced; 1 lb. zucchini, seeded and diced; 4 to 5 crushed garlic cloves; 4 to 5 cinnamon sticks; 1 oz. cumin; 1 oz. and 1/2 sugar; salt; white pepper; 12 to 15 drops Tabasco; 2 oz. white wine vinegar

14 ingredients

6 steps

Ingredients

3 large cans tomato juice
1 lb. white onions, diced fine
1 lb. red and green peppers, diced fine
1 lb. plum tomatoes, quartered and seeded, then diced
1 lb. cucumber, seeded and diced
1 lb. zucchini, seeded and diced
4 to 5 crushed garlic cloves
4 to 5 cinnamon sticks
1 oz. cumin
1 oz. and 1/2 sugar
salt
white pepper
12 to 15 drops Tabasco
2 oz. white wine vinegar

Directions

1

Combine tomato juice, garlic, cinnamon sticks, cumin, sugar, salt, pepper, Tabasco and vinegar.
2

Bring to a rolling boil (5 minutes); strain out garlic and cinnamon sticks.
3

Turn off heat; leave on burner.
4

Add onions and peppers (3 or 4 minutes), then add 1 1/2 juice cans of ice cubes.
5

Stir until cooled down.
6

When almost melted, add cucumber and zucchini; stir, then add tomatoes.