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Recipe: T.G.I. Friday’s Gazpacho

Ingredients

  • 1 cup tomato juice or V8 (for an additional vegetable kick)
  • 1 teaspoon Tabasco
  • 1 tablespoon granulated sugar
  • 1 tablespoon salt (add salt in 1 teaspoon increments and
  • taste each time; it will depend on how ripe and juicy your
  • tomatoes are as to how much salt you need)
  • 1 fresh squeezed lemon
  • 2 medium size carrots, washed, peeled and rough chopped
  • 1 red onion, washed, peeled and rough chopped*
  • 2 medium size green bell peppers*
  • 2 to 3 ribs celery, washed and rough chopped*
  • 2 large ripe tomatoes
  • 1 medium size cucumber, washed, peeled and seeded

Instructions

  1. * Amount of onion, green pepper and celery should be about the same.
  2. Place all vegetables and seasoning (except salt) in blender in order as they appear and add 1 cup of tomato juice. Blend for 20 seconds to chop vegetables into small pieces (do not puree vegetables – Gazpacho should be like a small-diced Salsa).
  3. Add remaining juice and allow to sit in refrigerator for 4 hours for flavors to blend.
  4. Taste and add salt as needed.
  5. Serve well-chilled and garnish with a lime and fresh ground pepper.