Barb's best gazpacho

 
                            BARB'S BEST GAZPACHO
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Garlic cloves, chopped
    5                    Juicy medium tomatoes
    5                    Roma tomatoes, ripe
    2       md           Cucumbers, English, peeled,
                         -cut in 1-in pieces
    1       lg           Spanish or red onion
    1       lg           Green bell pepper, cored,
                         -seeded and ribbed
    1       lg           Red bell pepper, cored,
                         -seeded and deribbed
    2       c            Tomato juice, or vegetable
                         -juice cocktail
      1/4   c            Olive oil, extra virgin
      1/4   c            Red wine vinegar
      1/2   c            Vodka or vermouth (OPTIONAL)
    2       tb           Lime juice, fresh
    1       tb           Worcestershire sauce
    2                    Glubs Tabasco sauce, or to
                         -taste
      1/4   ts           Cayenne pepper, or to taste
    1       tb           Celery salt, or to taste
                         Freshly ground pepper
    2                    Inner ribs celery, very
                         -finely diced
 
   Number of Servings:   6
   
   homemade garlic croutons (optional)
   
   Core the 5 medium tomatoes and coarsely chop them.
   Whiz the garlic in a blender or food processor, add
   the tomatoes and puree until smooth. Strain the puree
   into a large non-reactive bowl.
   
   Coarsely chop 1 of the cucumbers, 1/2 of the onion,
   and 1/2 of the green and red bell peppers.  Add the
   chopped vegetables to the processor (if using a
   blender, add 1/2 cup of the tomato or vegetable juice
   as well). Process until liquified; strain into the
   large bowl, pressing down with the back of a spoon to
   extract all liquid.
   
   Add to the bowl the remaining juice, olive oil, red
   wine vinegar, vodka or vermouth if using, lime juice,
   worcestershire, Tabasco, cayenne pepper, celery salt
   and pepper. Stir well. Cover and refrigerate for 4
   hours or overnight.
   
   Finely dice the Roma tomatoes, remaining 1/2 onion,
   1/2 green and red peppers and 1 cucumber.  Add the
   finly diced celery. Reserve, refrigerated in small
   mixing bowl.
   
   To serve, ladle soup into chilled individual bowls.
   Sprinkle with the chopped vegetables and croutons, if
   using.
   
   Note:  If this is just for the family, I toss all of
   the diced vegetables right into the soup as it's
   chilling (it doesn't last long enough for the veggies
   to get limp). And I might go to the trouble of making
   croutons, or maybe not.
   
   Posted by Barb Burgess. Courtesy of Fred Peters.
  
 
 
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