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Gazpacho, My Way

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    Source: www.emerils.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 (46-ounce) can tomato juice 2 large ripe tomatoes, chopped 1 medium-size green bell pepper, chopped 2 ribs celery, chopped 1 medium-size sweet onion (such as a Vidalia or a Texas Sweet), chopped 3 tablespoon green onions, chopped 1 medium-size cucumber, peeled and seeded, chopped 1/2 teaspoon minced garlic 1 tablespoon finely chopped fresh basil leaves 1 tablespoon finely chopped fresh coriander leaves One-half teaspoon salt (more or less to taste) One-fourth teaspoon fresh ground black pepper (more or less to taste) 2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar 1 tablespoon fresh lime juice 2 teaspoons Worcestershire sauce One-fourth teaspoon hot sauce (more or less to taste)

    Instructions Jump to Ingredients ↑

    1. Combine all of the ingredients in a large bowl and stir to mix. If you wish to puree, do so in a food processor. (I prefer mine a little chunky.) Cover and chill in the refrigerator for at least four hours before serving. It will last for about a week in the refrigerator and it only gets better with time. Makes about 8 servings

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