Gazpacho - Cold Spanish Soup

Gazpacho - Cold Spanish Soup

6 ripe tomatoes, peeled and chopped

2 medium tomatillo (Mexican green tomato) chopped
1 red onion, finely chopped

1 candy onion, finely chopped

2 large cucumbers, peeled, seeded, chopped

1 large jalepeño pepper – seeded and minced
1 sweet red bell pepper seeded and chopped

1 green bell pepper seeded and chopped
2 stalks celery, chopped
¼ cup finely chopped cilantro without the stems
2 Tbsp chopped fresh chives
5 clove garlic, minced
¼ cup red wine vinegar
¼ cup olive oil
2 Tbsp freshly squeezed lemon or lime juice

Place the above ingredients in a large non metal bowl and mix well.

Take ½ the content of the bowl and place in a blender or food processor – puree.

 4 cups tomato juice

Return the contents of the blender or food processor to the bowl and stir well while adding the tomato juice. Chill for at least one hour before serving – tastes best if allowed to sit for 8 hours to allow the flavors to marry. Makes six to eight servings.

Add or omit the following to suite your individual taste:

Salt and freshly ground pepper.

6 or more drops of Tabasco sauce.
1 teaspoon Worcestershire sauce (omit for vegetarian option).