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Gazpacho
Cindy
Ingredients:
  • 1 1/2 lbs petite diced canned tomatoes (can use fresh if in season)
  • 1 cup tomato juice
  • 1 cup cucumber  peeled and diced
  • 1/2 cup diced red pepper 
  • 1/2 cup diced green pepper
  • 1 minced clove garlic
  • 1/2 cup onion (vidalia, red or yellow)
  • 1 small jalapeno without seeds minced
  • 1/3 cup frozen corn
  • 1/3 cup frozen petite peas
  • 1/4 cup good olive oil
  • 1 lime juiced
  • 2 TBS chopped fine fresh cilantro
  • 1 TBS balsamic vinegar
  • 2 tsps worceshire sauce
  • 1/2 tsp cumin toasted
  • 1 tsp salt
  • fresh ground pepper to taste
  • dollup sour cream optional
  • fresh basil and cilantro chiffonade for 
Directions:
  • Dice tomatoes if using fresh and set aside in large bowl
  • Dice cucumber, red pepper, green pepper, onion, and jalapeno and add to bowl
  • Mince garlic and cilantro 
  • Toast ground cumin 
  • Combine all ingredients in large bowl and add tomato juice, olive oil, balsamic vinegar, worcestershire sauce, peas and corn, salt and pepper

 

Serves:Serves 6
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