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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Maureen's Gazpacho Recipe

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This recipe for Maureen's Gazpacho is from The Navatuary Family and Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


6 ripe tomatoes (about 3 pounds), peeled and chopped (about 6 cups)
1 red onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 red or green bell pepper, chopped
2 ribs celery, chopped
1 to 2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 clove garlic, minced
2 cups tomato juice, or 1 (15-ounce) can crushed tomatoes
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)
2 teaspoons sugar, or more to taste
Kosher salt and freshly ground pepper to taste
6 or more drops Tabasco sauce to taste

Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender.

Adjust the seasonings to taste with more salt, pepper, sugar, or Tabasco.

Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.

Personal Notes:
Personal Notes:
Our neighbor Maureen always grows the best tomatoes!




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