TGI Friday's Gazpacho

  • 1 cup tomato juice or V8 (for an additional vegetable kick)
  • 1 tsp Tabasco
  • 1 Tbsp granulated sugar
  • 1 Tbsp salt (add salt in 1 tsp increments and taste each time; it will depend on how ripe and juicy your tomatoes are as to how much salt you need)
  • 1 fresh squeezed lemon
  • 2 medium size carrots, washed, peeled and rough chopped
  • 1 red onion, washed, peeled and rough chopped*
  • 2 medium size green peppers*
  • 2 to 3 ribs celery, washed and rough chopped*
  • 2 large ripe tomatoes
  • 1 medium size cucumber , washed, peeled and seeded image placeholder

*Amount of onion, green pepper and celery should be about the same.

Place all vegetables and seasoning (except salt) in blender in order as they appear and add 1 cup of tomato juice. Blend for 20 seconds to chop vegetables into small pieces (do not purée vegetables - Gazpacho should be like a small-diced salsa).

Add remaining juice and allow to sit in refrigerator for 4 hours for flavors to blend.

Taste and add salt as needed.

Serve well-chilled and garnish with a lime and fresh ground pepper.

Makes 4