Local and Seasonal Recipes, Menus and More 
  James Steele’s Gazpacho



What's Fresh


Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Keep Track Chart

Farmers Markets


In the News


Contact Us

The Illegal Jam Company on Facebook



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

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