Ingredients
16 ripe garden tomatoes, peeled, seeded & chopped
1 bunch green onions, chopped
1 cucumber, peeled, seeded & chopped
1 sweet red pepper, seeded & chopped
2 stalks celery, chopped
¼ cup finely chopped cilantro
1 large garlic clove, minced
¼ cup red wine vinegar
¼ cup quality olive oil
Juice of 1 small lemon
Sea salt & fresh ground pepper to taste
4 to 6 splashes Cholula hot sauce
1 32 oz bottle R.W. Knudsen’s Very Veggie Juice, Spicy!
Method
Finely chop veggies of choice in food processor, hand chop others. Place in non-metal, non reactive container, cover tightly and refrigerate overnight to blend flavors. I highly recommend using all organic ingredients if possible.
Serves 8 generously. Bon Appétit!
Laurie, this sounds wonderful! I’ve been looking for a good Gazpacho recipe, so I’ll have to try this one. Thanks for sharing yours!
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Your gazpacho is at LEAST as good as the Cottonwood Grille’s – if not BETTER! Awesome – thanks so much for your gazpacho and salad lunch today – I feel so special!! : )
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