Bloody Mary Gazpacho

Ingredients

• • 4 to 6 Ripe Medium Tomatoes

  • 1 Large Cucumber

  • 1 Yellow/Orange/Green Bell Pepper - Seeded & Finely Chopped

  • 4 Scallions - Thinly Sliced

  • 1 Jalapeno - Minced

  • 4 Cups Tomato Juice

  • 1 Can Chicken Broth

  • 1/4 up to 1/2 Cup Red Wine Vinegar (or Sherry Vinegar, Golden Balsamic Vinegar)

  • 2-4 Tbs Fresh Lemon or Lime Juice

  • 3-4 Cloves Garlic - Finely Minced or Pressed

  • Tabasco Sauce

  • Salt & Freshly Ground Pepper to Taste

Preparation

• • Core & halve the tomatoes; squeeze out seeds.  Finely dice.

  • Peel the cucumber, scrape out the seeds and finely dice

  • In large bowl combine tomatoes, cucumber, bell pepper, onions, jalapeno, tomato juice, broth, vinegar, lemon juice and garlic.  Season to taste with Tobasco and salt and pepper. 

  • Chill thoroughly for 4 hours or overnight.  

Notes

• • For less of a kick, seed and remove ribs of jalapeno.  You can also use a mini-Cuisinart to dice the combined 

Yield: 12 cups

Barb Wilson