Tejas Gazpacho

Recipe Ingredients

3 lbs	1362g / 48oz	Fresh tomatoes - peeled & seeded
24		Tomato juice
4		Balsamic vinegar
5 tablespoons	75ml	Tomato paste
2		Serrano peppers
1		Tabasco sauce
1/4 teaspoon	1.3ml	Worcestershire sauce
1 tablespoon	15ml	Sugar - to taste
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Ground cumin
1/2 teaspoon	2.5ml	Fresh ground black pepper
2 tablespoons	30ml	Lime juice - use fresh-squeezed
2 cups	474ml	Water
1		Red bell pepper - peeled & seeded, diced in 1/4" pieces
1		Green bell pepper - peeled & seeded, diced in 1/4" piece
1		Yellow bell pepper - peeled & seeded, diced in 1/4" pieces
2 cups	474ml	Scallions - thinly sliced
2 cups	292g / 10oz	Cucumber - peeled & seeded, diced in 1/4" pieces
2 cups	292g / 10oz	Jicama - peeled, diced in 1/4" piece
1 cup	146g / 5.1oz	Zucchini - diced in 1/4" piece
1 cup	146g / 5.1oz	Yellow squash - diced in 1/4" pieces
4		Whole tomatoes - outside skin and flesh only, diced in 1/4" piece
2 tablespoons	30ml	Cilantro - basil, or parsley, chopped

Recipe Instructions

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.

Source:
Mark Haugen of Tejas, Minneapolis,MN

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