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This recipe for GAZPACHO, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Larry Volk
Added: Thursday, October 1, 2009


3 cups no-salt V8 juice
1 cup chopped seeded cucumber
1 cup chopped seeded green pepper
1/2 cup chopped onion
2 stems chopped celery
2 cups skinned diced fresh ripe tomatoes
1/4 cup red wine vinegar
2 garlic cloves
1/4 cup extra virgin olive oil
2 dashes Tobasco sauce or 1/8 tsp hot pepper sauce
1/2 tsp salt
1/2 tsp pepper
chopped chives or green onion for garnish

In covered blender combine the V8 juice, fresh tomatoes, onion, garlic, oil, vinegar, hot sauce, salt and pepper, 1/2 of the cucumber, 1/2 of the celery, and 1/2 of the green pepper, Do in two batches if blender is too full. Pour blended mixture in with the remaining cucumber, celery and green pepper. Add a little tomato juice or V8 if mixture is too thick
Refrigerate until time to serve. Serve in chilled bowls, sprinkled with chopped chives or green onions.




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