When our family was in Shreveport, I made Gazpacho to serve with our Jambalaya. It just seemed like a nice, cool addition to the menu. Some of the family asked for the recipe, so I thought I'd post it here. Hope you enjoy it!
6 ripe tomatoes, peeled and chopped (I used 2 cans of diced tomatoes)
1 purple onion, finely chopped
1 cucumber, peeled and chopped
1 sweet red pepper (or green), seeded and chopped
2 stalks celery, chopped
2 Tbs. fresh parsley, chopped
1 clove fresh garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbs. lemon juice, freshly squeezed
2 tsp. sugar
6 drops Tabasco, or to taste
1 tsp. Worcestershire sauce
4 cups tomato juice
Salt and pepper, to taste
Combine all ingredients. Pour 1/2 of mixture into blender and blend to desired consistency. Remix with original mixture. Place in plastic or non-reactive container and chill overnight. For chopped ingredients, I just pulsed them in the food processor for a few seconds. Putting 1/2 of the mixture in the blender gives the soup a creamier consistency. You can leave out this step if you want a thinner soup.
When serving, garnish with some chopped chives sprinkled on top.
1 comment:
It sure was yummy! Thanks for the recipe!
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