The Definitive Gazpacho

Submitted by Sandi From CA

"I created this to satisfy my cravings for each ingredient in the various gazpacho recipes I've tried over the years. I usually put two avocados in, but I admit to being a avo-holic. 2 hour cook time is for chilling."

 

• Ready In: 2hrs 10mins
• Ingredients: 18
• Serves: 8

ingredients

• 5 large tomatoes, peeled and chopped (Tomatoes will peel easier if you add them to boiling water for 1 minute, remove, cool and peel.)
• 59.14 ml lemon juice
• 59.14 ml chopped red onion
• 236.59 ml beef broth
• 59.14 ml red wine vinegar
• 4.92 ml dried oregano
• 14.79 ml Worcestershire sauce
• 1 garlic clove, minced
• 340.19 g can tomato juice, v 8 is best
• 1 cucumber, peeled, seeded and diced
• 19.71 ml cilantro, finely chopped and more for garnish
• 59.14 ml olive oil
• 2 celery ribs, minced
• 1 avocado, diced
• coarsely ground salt & pepper
• 118.29 ml chopped green peppers (optional) or 118.29 ml red pepper (optional)
• sour cream (optional)
• Tabasco sauce (optional)

directions

1. PARTLY puree all ingredients except sour cream and 3/4 of avocado.
2. Chill for at least 2 hours.
3. Garnish servings with remaining avocado dice.
4. May also be served with sour cream and a sprig of cilantro.