Ingredients
- ☐ 6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)
- ☐ 1 red onion, finely chopped (about 1 1/4 cups)
- ☐ 1 cucumber, peeled, seeded, chopped (about 1 cup)
- ☐ 1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
- ☐ 2 stalks celery, chopped (about 1 cup)
- ☐ 1-2 Tbsp chopped fresh parsley
- ☐ 2 Tbsp chopped fresh chives
- ☐ 1 clove garlic, minced (about 1 teaspoon)
- ☐ ¼ cup red wine vinegar
- ☐ ¼ cup olive oil
- ☐ 1 Tbsp freshly squeezed lemon juice
Steps
- 2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste) Salt and fresh ground pepper to taste 6 or more drops of Tabasco sauce to taste 1 teaspoon Worcestershire sauce (omit for vegetarian option) 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)
- 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 seasonings to taste.
- Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.