Gazpacho: Squirrel Hill Food Pantry Healthy Recipe Series

• 6 ripe tomatoes (about 3 pounds), peeled and chopped (about 6 cups)
• 1 red onion, finely chopped
• 1 cucumber, peeled, seeded, chopped
• 1 red or green bell pepper, chopped
• 2 stalks celery, chopped
• 1 to 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 clove garlic, minced
• 2 cups tomato juice, or 1 (15-ounce) can crushed tomatoes
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)
• 2 teaspoons sugar, or more to taste
• Salt and freshly ground pepper to taste
• 6 or more drops Tabasco sauce to taste

Instructions

1. Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender.

2. Adjust the seasonings to taste with more salt, pepper, sugar, or Tabasco. Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.

3. Serve with some crusty bread and avocado on top.

Some other gazpacho variations to try:

• White Gazpacho
• Watermelon Gazpacho
• Gazpacho with Avocado and Corn