"Jump Up and Slap Yo' Mama" Gazpacho
Prep/Cooking Time: approx. 40 min.

6-8 ripe tomatoes, blanched, peeled, seeded and coarsely chopped
4 cups tomato juice (you can use V-8, but be careful when you add salt later)
1 medium purple onion, coarsely chopped
1 very large (or 2 medium) cucumber, peeled and coarsely chopped
1 green bell pepper, seeded and coarsely chopped
3 stalks celery, coarsely chopped
1-2 tbsp. chopped parsley (dry or fresh)
1 small bunch cilantro (~20 stems w/leaves), chopped
3-4 cloves garlic, minced
1/3 C. red wine vinegar
1/4 C. olive oil
2 tbsp lemon juice
2 tsp. sugar
several dashes of Tabasco Sauce
2 tsp. Worcestershire Sauce(more if you'd like)
Salt and pepper to taste

Combine all ingredients in a large bowl and stir to mix. Ladle into a blender, blend slightly on a lower speed, the intent being to mix more than to "soup-ify". Store in a non-metal container and refrigerate overnight, or at least several hours. Serve with tortilla chips.

Replace cilantro with 1 1/2 tbsp. dill
After blending, add avocado chunks and/or sauteed garlic shrimp.

Hallelujah, this stuff is SO good!! I make a full batch and eat it by myself for days, never getting bored with it. I discovered the dill option one day when I forgot to buy cilantro. Add "to taste", though 1 tbsp. is a good start. Obviously the flavor is different, but it's still full of delicious summer-y yumminess.

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