Gazpacho

Michelle Berteig's Note:

Serve icy cold. Feel free to add your own favorite vegetables or other additions. I've added roasted red peppers and shrimp to make a yummy version. You can also used canned diced tomatoes (either plain, or with onions or peppers or both) with some of the juice instead of the fresh tomatoes. I sometimes double the amount of vinegar and lemon juice to make it more zippy. Keeps for at least a week in the refrigerator.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 4 cups tomato juice (can also use V8, Clamato, or a mix of these)
• 2 tablespoons olive oil
• 2 tablespoons vinegar
• 2 tablespoons lemon juice
• 1 dash Worcestershire sauce (optional)
• salt (to taste)
• pepper (to taste)
• 1 -2 garlic clove, minced fine (to taste)
• 3 -4 tomatoes, peeled, seeded and chopped fine
• 1 cucumber, peeled, seeded and chopped fine
• 1/4 red onion, chopped fine
• 6 radishes, chopped fine
• 1 avocado, cut into small cubes (optional)

Directions:

1. Mix all ingredients in a large, non-reactive container.
2. Store in the refrigerator.

Reviews

[juliet123]

This was my first time making gazpacho and I was quiet impressed! I had to make some adjustments though due to my choice of taste, etc. I didn't add the radishes (I don't like them), didn't add the avocados (they were all to hard at the store), and I used sweet onion instead of red (husband got the wrong one at the store lol).

[Chef #1076383]

Great Recipe! Thanks for sharing! Didn't have any radishes to add... but it tasted great without them! Very similar to the Gazpacho I used to eat in Spain all the time. Thanks again!!

[Chef #1336945]

excellent i am eating for lunch now and highly recommend