Tejas Gazpacho
Not sure where I got it but it is a family pleaser. I always make it when we go sailing with my son's family.
* Exported from MasterCook *
Gazpacho, Tejas - Crowd Pleaser
Recipe By :
Serving Size : 12 Preparation Time :1:00
Categories : Mexican Sheila's Favorites
Soups Southwestern Cuisine
Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
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3 pounds fresh tomatoes -- peeled & seeded
24 fluid ounces tomato juice
4 fluid ounces balsamic vinegar
5 tablespoons tomato paste
2 serrano peppers
1 dash Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 tablespoon sugar -- to taste
1 teaspoon salt
2 teaspoons ground cumin
1/2 teaspoon fresh ground black pepper
2 tablespoons lime juice -- use fresh-squeezed
2 cups water
1 whole red bell pepper, peeled & seeded -- diced in 1/4" pieces
1 whole green bell pepper, peeled & seeded -- diced in 1/4" piece
1 whole yellow bell pepper, peeled & seeded -- diced in 1/4" pieces
2 cups scallions -- thinly sliced
2 cups cucumber, peeled & seeded -- diced in 1/4" pieces
2 cups jicama, peeled -- diced in 1/4" piece
1 cup zucchini -- diced in 1/4" piece
1 Cup yellow squash -- diced in 1/4" pieces
4 whole tomatoes, outside skin and flesh only -- diced in 1/4" piece
2 tablespoons cilantro, basil, or parsley -- chopped
Puree the first 13 ingredients ("3 Pounds Tomatoes" through "2 Cups Water") in a blender. Strain and chill the mixture.
When chilled, stir in all of the remaining ingredients.
Serve chilled. Will keep well in the refrigerator for up to three days.
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Per Serving (excluding unknown items): 121 Calories; 2g Fat (15.3% calories from fat); 4g Protein; 25g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 521mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Holds well in refrigerator for up to three days.