Ingredients

  • 3 English cucumbers, seeded and diced
  • 1/2 red onion, diced
  • 1 red bell pepper, diced
  • 6 asparagus, blanched and diced
  • 2 zucchini, diced
  • 1 stalk celery, diced small
  • 2 qts. canned tomato juice
  • 1/2 cup basil, dill and cilantro, chopped
  • Salt and pepper to taste
  • 1 tsp. Tabasco sauce
  • Foccacia bread(suggested)

Directions

Puree 1 cucumber and 1 stalk of celery in a food processor. In a large bowl, mix remaining ingredients in the order given. Let stand in refrigerator(covered) for 2 hours before serving. Serve with toasted foccacia bread.



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Submitted 6/13/05.
Source: Best Recipes: Oct. '93
Submitted By: Linda Wilson
lwilson@gatecom.com
Chef Famie's Summer Gazpacho