Gazpacho

Name: Gazpacho
Ingredients: 1/4 c. balsamic vinegar; 1/4 c. extra virgin olive oil; 3 cloves garlic, minced; 2 Vidalia onions, cut in large pieces; 1 green pepper, seeded and cut in large pieces; 1 red pepper, seeded and cut in large pieces; 2 cucumbers, peeled and cut in large pieces; 6 large or 8 medium tomatoes, peeled and quartered; 1 jalapeno pepper, seeded; 2 c. tomato juice; 2 Tbsp. chopped basil; 2 tsp. Worcestershire sauce; salt and pepper to taste

13 ingredients

5 steps

Ingredients

1/4 c. balsamic vinegar
1/4 c. extra virgin olive oil
3 cloves garlic, minced
2 Vidalia onions, cut in large pieces
1 green pepper, seeded and cut in large pieces
1 red pepper, seeded and cut in large pieces
2 cucumbers, peeled and cut in large pieces
6 large or 8 medium tomatoes, peeled and quartered
1 jalapeno pepper, seeded
2 c. tomato juice
2 Tbsp. chopped basil
2 tsp. Worcestershire sauce
salt and pepper to taste

Directions

1

In a large mixing bowl, combine olive oil, vinegar and garlic. In a food processor, mince basil and add to bowl.
2

Puree the vegetables in small batches and add to bowl.
3

Add tomato juice, Worcestershire sauce and salt and pepper to taste.
4

Refrigerate soup for at least 4 hours before serving.
5

Stir soup and serve. Makes 8 to 10 servings.