• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Tejas Gazpacho

  • Recipe Submitted by on

Category: Vegetarian, Mexican

 Ingredients List

  • 3 lb Fresh tomatoes -- peeled &
  • Seeded
  • 24 Fluid ounces tomato juice
  • 4 Fluid ounces balsamic
  • Vinegar
  • 5 tb Tomato paste
  • 2 Serrano peppers
  • 1 ds Tabasco sauce
  • 1/4 ts Worcestershire sauce
  • 1 tb Sugar -- to taste
  • 1 ts Salt
  • 2 ts Ground cumin
  • 1/2 ts Fresh ground black pepper
  • 2 tb Lime juice -- use
  • Fresh-squeezed
  • 2 c Water
  • 1 Whole red bell pepper,
  • Peeled & seeded -- diced in
  • 1/4 " pieces
  • 1 Whole green bell pepper,
  • Peeled & seeded -- diced in
  • 1/4 " piece
  • 1 Whole yellow bell pepper,
  • Peeled & seeded -- diced in
  • 1/4 " pieces
  • 2 c Scallions -- thinly sliced
  • 2 c Cucumber, peeled & seeded --
  • Diced in 1/4" pieces
  • 2 c Jicama, peeled -- diced in
  • 1/4 " piece
  • 1 c Zucchini -- diced in 1/4"
  • Piece
  • 1 c Yellow squash -- diced in
  • 1/4 " pieces
  • 4 Whole tomatoes, outside skin
  • And flesh only -- diced in
  • 1/4 " piece
  • 2 tb Cilantro, basil, or parsley
  • Chopped

 Directions

Puree the first 13 ingredients ("3 Pounds Tomatoes" through "2 Cups Water")
in a blender. Strain and chill the mixture.

When chilled, stir in all of the remaining ingredients.

Serve chilled. Will keep well in the refrigerator for up to three days.

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