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Gazpacho
yield: 1 gallon
Pulse together in food processor until chunky
- 3 1/4 LB fresh tomatoes cut in large pieces
- 3/4 cup onions chopped roughly
- 2 cups roughly chopped peppers - combination to taste of red, green, & yellow
- 3 stalks celery cut in slices
- 1 English cucumber sliced
- 2-3 scallions sliced
- 1 tsp chopped garlic
Transfer mixture to bowl and add
- 28 oz tomato juice
- 3 Tbs red vinegar
- 1 Tbs olive oil
- 1 Tbs red hot sauce
- 1/2 lemon juiced
- dash of pepper
- salt to taste
Stir and add
Stir again and adjust seasoning to taste.
May be kept in refrigerator up to 3 days.
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