Local and Seasonal Recipes, Menus and More |
![](../Images/Hogtown%20HomeGrown%20Logo%20758x.jpg) |
|
James Steele’s
Gazpacho |
![Home](../Images/Home%20Button.jpg)
![Newsletters](../Images/Newsletter%20Button%20-%2012%20pt.jpg)
![What's Fresh](../Images/What's%20Fresh%20Button.jpg)
![Recipes](../Images/Recipes%20Button.jpg)
![Cooking Classes](../Images/Cooking%20Classes%20Button.jpg)
![Conscientious Carnivore](../Images/Conscientious%20Carnivore%20Button.jpg)
![Eat Local Challenge](../Images/ELC%20button.jpg)
![Keep Track Chart](../Images/Keep_Track_Button.jpg)
![Farmers Markets](../Images/Farmers%20Markets%20Button%20-%2010%20pt.jpg)
![Blog](../Images/Blog%20Button.jpg)
![In the News](../Images/In%20the%20News%20Button.jpg)
![Distributors](../Images/Distributors%20Button.jpg)
![Contact Us](../Images/Contact%20Us%20Button.jpg)
![The Illegal Jam Company on Facebook](../Images/The%20Illegal%20Jam%20Company%20Button.jpg)
![Links](../Images/Links%20Button.jpg)
|
|
INGREDIENTS
1 1/2 pounds vine-ripened tomatoes
2 cups V8 juice (preferably homemade)
1 large cucumber, peeled, seeded and chopped
1 red bell pepper, cored and seeded
1 red onion, chopped
1 Tablespoon paprika
2 garlic cloves, smashed and chopped
1/4 cup garlic-infused olive oil
1 lime, juiced
1/4 cup purple basil-flavored red wine vinegar
2 teaspoons worcestershire sauce
1 Tablespoon cilantro, chopped
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
A few splashes of Crystal Hot Sauce
DIRECTIONS
Peel, seed, core and chop tomatoes.
Place the tomatoes and all remaining ingredients
in a large mixing bowl.
Stir to combine.
Puree 1 1/2 cups of the mixture in a
blender for 20 seconds on high speed. Return
the mixture to the bowl. Stir to combine.
Cover and chill for at least 2 hours and
up to overnight.
Check for seasoning and garnish
with basil.
Serve chilled.
Cover and refrigerate
leftovers.
Copyright © 2011 Stefanie Samara Hamblen
|
|
|