Linda Smith’s Gazpacho

Prep Time: 20 minutes
Total Time: 2 hours 20 minutes

Thanks to Linda Smith & Ellie Berghausen, Cincinnati, OH, members of the Recipes Group. The recipe was given and served to them by Darrel & Nola Hotchkin.

Directions

Prepare all veggies and cut into chunks.
In a blender, working in batches, put approximately 1/6th of each ingredient (EXCEPT hot sauce) into the blender jar and blend to a coarse pureé. Pour each batch into a large bowl.
When all has been pureéd, season to taste with salt, pepper, and hot sauce, if desired. [Note from Linda: I’m an avid seasoner but I use no salt, pepper or hot sauce.]
Chill at least two hours.
Serve cold with dollops of sour cream and sprinkles of fresh cilantro as garnish.

Yield:	Serves 12

What's Needed:

6 cups tomato juice
1 ½ pints fresh salsa (in refrigerated case at the grocery store)
3 red bell peppers (or mixture of red and yellow), chunked
1 ½ cucumbers, peeled/seeded
1 ½ cups onion-garlic croutons
¾ c chicken broth
½ c fresh cilantro
6 large garlic cloves
3 tablespoon balsamic vinegar or red wine vinegar
1 ½ tablespoons olive oil
1 ½ teaspoons ground cumin
Hot pepper sauce, to taste

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Linda Smith’s Gazpacho

Directions

What's Needed:

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