Ingredients

4 Roma tomatoes, cored and roughly chopped

1 green bell pepper, roughly chopped

2 cucumbers, peeled, seeded and roughly chopped

4 cups tomato juice

3/4 teaspoon Tabasco sauce

1 1/2 teaspoons salt

1/4 teaspoon white pepper

1 garlic clove, minced

1/4 cup red wine vinegar

1/4 cup olive oil

1/4 cup dry bread crumbs

2 cups ice water

1 bunch green onions, thinly sliced

1/4 cup chopped fresh Italian parsley

Gazpacho

Serves 6

Printable Version

In a food processor or blender, coarsely chop the tomatoes, bell peppers and cucumbers in 2 or 3 batches (depending on the size of your machine) to the consistency of a salsa. Add 3/4 cup of the tomato juice to each batch to help the mixture chop more evenly. Transfer the chopped vegetables to a bowl. Stir in the remaining tomato juice, the Tabasco sauce, salt, pepper, garlic, vinegar, olive oil, bread crumbs and water. Cover and chill for at least 4 hours or overnight. Serve in chilled bowls or mugs with a sprinkle of the chopped green onions and the parsley.

Wine Suggestion: Semillion