Crystie's Gazpacho
(from July 24, 2011 newsletter)
We love gettting recipes from members, and we love to share them! Here is a recipe from one of our new members picking up at Brentwood....This is a perfect recipe for the harvests we're getting, and it's a wonderful dish for the all this hot weather! Enjoy! (And, thank you, Richard & family...)
Blend together, then chill:
1 cup tomato juice (you can omit this and just use additional fresh tomatoes)
2 ripe tomatoes, peeled and quartered (I don’t peel them)
1 red or green pepper, seeded and cut into strips
1 stalk celery, cut into 2” pieces (use several if stalks are small)
1 clove garlic
1 medium red onion, quartered
½ tsp Worcestershire sauce (can use vegan version)
1 tsp kosher salt or ½ tsp table salt
¼ tsp pepper
¼ cup wine vinegar
¼ cup olive oil
Separately, place the following in bowls to serve on the side as garnish:
Diced peppers: green, red or both
Diced cucumbers
Diced onion
Croutons
