Gazpacho

Name: Gazpacho
Ingredients: 1 can (28 oz) whole, peeled tomatoes, undrained; 2 cloves garlic, minced; 1 tablespoon olive oil; 1/2 cups red wine vinegar; 1 tablespoon Worcestershire sauce; 1/4 teaspoons Tabasco; 2 tablespoons chopped fresh basil; 1 cucumber, peeled, seeded, and diced; 1 green or red pepper, seeded and diced; 2 scallions, sliced; Salt & pepper to taste

11 ingredients

3 steps

Ingredients

1 can (28 oz) whole, peeled tomatoes, undrained
2 cloves garlic, minced
1 tablespoon olive oil
1/2 cups red wine vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoons Tabasco
2 tablespoons chopped fresh basil
1 cucumber, peeled, seeded, and diced
1 green or red pepper, seeded and diced
2 scallions, sliced
Salt & pepper to taste

Directions

1

Puree tomatoes, garlic, olive oil, vinegar, Worcestershire sauce, Tabasco, and chopped basil in the blender until smooth (at least 1 full minute, maybe two). Season with salt and pepper to taste.
2

Transfer tomato puree to a container, and chill for at least 2 hours.
3

Just before serving, stir diced cucumber, pepper, and scallion into the tomato base. Ladle into bowls.