Chunky Gazpacho

Recipe Ingredients

3 cups	711ml	Tomato juice - more if needed
4		Ripe tomatoes - seeded, diced
3		Pickling cucumbers - peeled, seeded,
		And diced
4		Scallions - sliced
1		Red pepper - seeded, diced
1		Jicama - peeled, diced
3		Tomatillos - husks removed,
		And diced
2		Garlic cloves
		Juice of 1 lime
1/4 cup	59ml	Extra-virgin olive oil
2		Jalepenos - seeded, diced
1		Bread - crusts removed,
		Soaked and squeezed
		Sea salt - to taste
		Freshly-ground black pepper - to taste
1		Tabasco sauce

Recipe Instructions

Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper, jicama, and tomatillos in a large bowl. Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, olive oil, jalepenos, and bread. Blend until smooth. Return the puree to the bowl. Add more tomato juice to thin, if needed. Add the salt, pepper, and a dash of Tabasco.

Chill for at least 2 hours. Serve the gazpacho in chilled soup bowls.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6267 broadcast 06-22-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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