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Jim's Place Gazpacho 2000
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Tomato Gazpacho Spanish Style

William Bohannon

Serves/Makes:4 gallons

  • 8 quarts (7575 ml) V8 Picante or plain with picante sauce added
  • 8 cucumbers, peeled, seeded and diced
  • 12 roma tomatoes, seeded and diced
  • 4 roasted red bell peppers, skinned, seeded and diced
  • 4 green bell peppers, seeded and diced
  • 1/2 cup (125 ml) minced garlic
  • 1 cup (225 ml) red wine vinegar
  • 3/4 cup (175 ml) cilantro oil
  • 1/2 cup (125 ml) olive oil
  • 1 cup (225 ml) grated purple/red onion
  • Kosher salt to taste
  • garlic-cayenne-parmesan croutons and/or sour cream garnish
  • Mix all ingredients except garnish.
  • Refrigerate overnight.
  • Serve in cold bowls with desired garnish.
  • The croutons are a must have for authenticity.
  • To roast bell peppers..place over open flame until black on all sides then wrap with plastic for 5 min and scrape black peel off with knife.

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