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Grandma Bert's Gazpacho
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Roberta Porterfield

Serves/Makes:10 CUPS

  • 1 large cucumber peeled and chopped
  • 1 cup (225 ml) green onion minced
  • 2 cans (1 lb (.5 kg).12 oz) peeled, diced tomatoes + juice
  • 1 tsp (5 ml) oregano
  • 2 tbsp (30 ml) salad oil
  • 3 tbsp (45 ml) wine vinegar
  • 2 tbsp (30 ml) Worcestershire sauce
  • 1 tsp (5 ml) dried tarragon
  • 1 cup (225 ml) finely chopped cilantro
  • 1 tsp (5 ml) Tabasco sauce (or to taste)
  • 2 cans (11.5 oz) V-8 juice
  • 1 small to medium bell pepper
  • Blend all ingredients and chill about 1 hour.
  • Add chopped avocado or baby shrimp at serving time, if desired.
  • NOTE: do not use or store in an aluminum bowl
Originated from my great grandmother, who is of Cherokee decent and lived in Mexico for a good deal of her childhood. I have added modern day ingredients, replacing a few of the original, to make it maker friendly. She probably would be O.K. with this since she was pretty mellow and cool.

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