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  James Steele’s Gazpacho


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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