Description:

Tomato Gazpacho Spanish Style

Source:

William Bohannon

Serves/Makes:4 gallons

Ingredients

• 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

Preparation

• 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.

Comments