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Gazpacho, Tejas


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Vegetarian

Ingredients:

  • 3 lb Fresh Tomatoes; Peeled And Seeded
  • 24 oz Tomato Juice
  • 4 oz Balsamic Vinegar
  • 5 tb Tomato Paste
  • 2 Serrano Peppers
  • 1 ds Tabasco Sauce
  • 1/4 ts Veg Worcestershire Sauce
  • 1 tb Sugar; Or To Taste
  • 1 ts Salt
  • 2 ts Cumin
  • 1/2 ts Pepper
  • 2 tb Lime Juice
  • 2 c Water
  • 1 Red Bell Pepper; Peeled And Seeded
  • 1 Green Bell Pepper; Peeled And Seeded
  • 1 Yellow Bell Pepper; Peeled And Seeded
  • 2 c Scallions; Thinly Sliced
  • 2 c Cucumbers; In 1/4" Slices
  • 2 c Jicama; In 1/4" Slices
  • 1 c Zucchini; In 1/4" Slices
  • 1 c Yellow Squash; In 1/4" Slices
  • 4 Tomatoes; Seeded And Chopped
  • 2 tb Cilantro; Chopped

Directions:

Cut the peppers into 1/4" pieces. Puree the first 13 ingredients (3 pounds tomatoes through 2 cups water) in a blender. Strain and chill the mixture.
 
When chilled, stir in all of the remaining ingredients. Serve chilled. Will keep well in refrigerator for up to 3 days.
 
Per serving: 81 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 457mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
 
Recipe by: Tejas Restaurant (Minneapolis)
 
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