Gazpacho

Gazpacho

Gazpacho
On a hot day, there's no better way to chill out than with a bowl of mouth-watering gazpacho. Made from scratch, it's a tasty tradition that never gets tiresome. It will bowl you over.
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Makes:
8 servings

Ingredients
3 large tomatoes, peeled and finely chopped*
1 large cucumber, peeled and finely chopped
1 green bell pepper, cored, seeded, and finely chopped
1/2 medium sweet onion, minced
3 cups vegetable cocktail juice
1 (14-1/2 oz.) can vegetable or chicken broth
1 cup prepared tomato salsa or Fresh Tomato Salsa
Juice of 2 limes
1/4 to 1/2 cup olive oil
2 tsp. Worcestershire sauce
1 tsp. dried dill weed, crushed
1 tsp. dried basil, crushed
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1 clove garlic, minced

Methods/steps
In a large bowl, combine tomatoes, cucumber, bell pepper, onion, vegetable cocktail juice, vegetable or chicken broth, tomato salsa, wine vinegar or lime juice, and olive oil. Add Worcestershire sauce, dill weed, basil, salt, hot pepper sauce, and garlic; stir until blended. Refrigerate at least 4 hours or overnight before serving.

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