GAZPACHO

Gazpacho image

Serve icy cold. Feel free to add your own favorite vegetables or other additions. I've added roasted red peppers and shrimp to make a yummy version. You can also used canned diced tomatoes (either plain, or with onions or peppers or both) with some of the juice instead of the fresh tomatoes. I sometimes double the amount of vinegar and lemon juice to make it more zippy. Keeps for at least a week in the refrigerator.

Provided by Michelle Berteig

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 13

Ingredients

4 cups tomato juice (can also use V8, Clamato, or a mix of these)
2 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons lemon juice
1 dash Worcestershire sauce (optional)
salt (to taste)
pepper (to taste)
1 -2 garlic clove, minced fine (to taste)
3 -4 tomatoes, peeled, seeded and chopped fine
1 cucumber, peeled, seeded and chopped fine
1/4 red onion, chopped fine
6 radishes, chopped fine
1 avocado, cut into small cubes (optional)

Steps:

Mix all ingredients in a large, non-reactive container.
Store in the refrigerator.

Nutrition Facts : Calories 68.4, Fat 3.6, SaturatedFat 0.5, Sodium 331.6, Carbohydrate 9.1, Fiber 1.4, Sugar 6.5, Protein 1.7

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