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