Gazpacho, tejas

Yield: 12 servings

Measure Ingredient
3 pounds Fresh Tomatoes; Peeled And Seeded
24 ounces Tomato Juice
4 ounces Balsamic Vinegar
5 tablespoons Tomato Paste
2 Serrano Peppers
1 dash Tabasco Sauce
¼ teaspoon Veg Worcestershire Sauce
1 tablespoon Sugar; Or To Taste
1 teaspoon Salt
2 teaspoons Cumin
½ teaspoon Pepper
2 tablespoons Lime Juice
2 cups Water
1 Red Bell Pepper; Peeled And Seeded
1 Green Bell Pepper; Peeled And Seeded
1 Yellow Bell Pepper; Peeled And Seeded
2 cups Scallions; Thinly Sliced
2 cups Cucumbers; In 1/4" Slices
2 cups Jicama; In 1/4" Slices
1 cup Zucchini; In 1/4" Slices
1 cup Yellow Squash; In 1/4" Slices
4 Tomatoes; Seeded And Chopped
2 tablespoons Cilantro; Chopped

Cut the peppers into ¼" pieces. Puree the first 13 ingredients (3 pounds tomatoes through 2 cups water) in a blender. Strain and chill the mixture.

When chilled, stir in all of the remaining ingredients. Serve chilled. Will keep well in refrigerator for up to 3 days.

Per serving: 81 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 457mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Tejas Restaurant (Minneapolis) Converted by MM_Buster v2.0n.

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