Thursday, July 22, 2010

Summer Gazpacho

2 cups, seeded and diced roma tomatoes
1/2 cup diced red pepper
1/2 cup diced yellow pepper
1 cup diced, cucumber
1/2 cup diced, red onion
1/2 cup diced celery
6 cups tomato juice
2 hard boiled eggs
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
1/4 cup balsamic vingegar
1 cup loosley packed herbs, chopped finely
(basil, mint, parsley, cilantro- 1 or any combination)
Juice of 1/2 lemon
2 Tbsp Worcesterhsire Sacue
1 Tsp seal salt
Hot sauce to taste

  1. Peel the hard boiled eggs and mash with the back of a fork.  Add garlic and salt to eggs, stir together and set aside.

  2. Combine all other ingredients in a large bowl and stir.

  3. Add egg and garlic mixture to the bowl and mix well.

  4. Place in the fridge for at least 2 hours overnight is better.
Serve and enjoy!
Optional: Top with slices of Avocado and fresh herbs.

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