Gazpacho

By Gloleigh

Ingredients

• 3 lbs Tomatoes (peeled, seeded, & diced)
• 1 1/2 qts Tomatoe Juice
• 3/4 C Balsamic vinegar
• 1/4 C Olive oil
• 2-3 T Tabasco
• 3 cloves Garlic (chopped fine)
• 1/2 C Parsley (chopped fine)
• 1/2 C Cilantro (chopped fine)
• 1/2 C Basil leaves (chopped fine)
• 1 English cucumber (partially peeled)
• 2 pieces Roasted red pepper, (diced)
• 1/2 C Onion (diced)
• 1/2 bunch Scallions (diced)
• 2 lg stalks Celery (diced)
• 1 1/2 Green peppers (cored & diced)
• 1 1/2 Red peppers (cored & diced)
• Salt & pepper to taste
• 3 lbs Tomatoes (peeled, seeded, & diced)
• 1 1/2 qts Tomatoe Juice
• 3/4 C Balsamic vinegar
• 1/4 C Olive oil
• 2-3 T Tabasco
• 3 cloves Garlic (chopped fine)
• 1/2 C Parsley (chopped fine)
• 1/2 C Cilantro (chopped fine)
• 1/2 C Basil leaves (chopped fine)
• 1 English cucumber (partially peeled)
• 2 pieces Roasted red pepper, (diced)
• 1/2 C Onion (diced)
• 1/2 bunch Scallions (diced)
• 2 lg stalks Celery (diced)
• 1 1/2 Green peppers (cored & diced)
• 1 1/2 Red peppers (cored & diced)
• Salt & pepper to taste

Preparation

Step 1

Mix all ingredients together in a non-metallic bowl and refrigerate.
(use freshest vegatables possible. You can also use V8 instead of
tomatoe juice.)