| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

1 small onion, sliced

2 large garlic cloves

3 tablespoons olive oil

1/4 cup red wine vinegar

2 pounds tomatoes, cored, seeded, diced

1 large cucumber, peeled, seeded, diced

1 green bell pepper, diced

1/3 cup chopped fresh cilantro

2 tablespoons tomato paste

1/4 teaspoon red Tabasco sauce

2 teaspoons green Tabasco sauce

Salt and freshly ground pepper to taste

Tomato juice (optional)

1. Puree first 4 ingredients in processor.
2. Combine 1/2 cup tomatoes, 1/2 cup cucumber and 1/2 cup green pepper in small bowl and reserve.
3. Add cilantro, tomato paste and remaining tomatoes, cucumber and green pepper to processor. Blend until chunky puree forms. Add the red and green Tabasco sauces, salt and pepper. Thin with the tomato juice if desired.
4. Transfer gazpacho to large serving bowl and mix in reserved vegetables. Cover and refrigerate until well chilled, at least 1 hour.
5. Ladle gazpacho into bowls.

Serves 4.

||| Save this Recipe on Delicious |||