Rusty's Gazpacho

Description

• Serves 2 or 3

Ingredients

• ¾ pound tomatoes, peeled seeded and diced
• green onions, sliced
• 1 medium cucumber, peeled, seeded and diced
• 1 large green bell pepper (or poblano), seeded and diced
• ¾ pound tomatoes, peeled seeded and diced
• 2 cups tomato juice or V-8
• ½ teaspoon Worcestershire sauce
• 1 dash Tabasco sauce
• 2 tablespoons extra virgin olive oil
• 1 large clove garlic, pressed
• 1 teaspoon fresh chopped cilantro, no stems
• 1 teaspoon fresh chopped parsley, no stems
• salt, to taste
• freshly ground black pepper, to taste

Procedures

1. In a blender/food processor, puree ¾ pound tomatoes with tomato juice/V-8, Worcestershire sauce, tabasco, olive oil, garlic, cilantro, parsley, salt, and pepper.
2. Chill in a stainless steel, glass, or ceramic bowl until ready to serve (overnight is best).
3. Combine ¾ pound tomatoes with the onions, cucumber and pepper in a small stainless steel, glass, or ceramic bowl.
4. Prepare these vegetables about 3 hours before serving and refrigerate.
5. Ladle soup into individual bowls.
6. Float vegetables on top of the soup.