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