Recipe - Tejas Gazpacho

3 pound Fresh tomatoes peeled &
Seeded
24 Fluid ounces tomato juice
4 Fluid ounces balsamic
Vinegar
5 tablespoon Tomato paste
2 Serrano peppers
1 ds Tabasco sauce
One fourth teaspoon Worcestershire sauce
1 tablespoon Sugar to taste
1 teaspoon Salt
2 teaspoon Ground cumin
One half teaspoon Fresh ground black pepper
2 tablespoon Lime juice use
Freshsqueezed
2 cup Water
1 Whole red bell pepper,
Peeled & seeded minced in
One fourth " pieces
1 Whole green bell pepper,
Peeled & seeded minced in
One fourth " piece
1 Whole yellow bell pepper,
Peeled & seeded minced in
One fourth " pieces
2 cup Scallions thinly cut or sliced up
2 cup Cucumber, peeled & seeded
Diced in 1/4" pieces
2 cup Jicama, peeled minced in
One fourth " piece
1 cup Zucchini minced in 1/4"
Piece
1 cup Yellow squash minced in
One fourth " pieces
4 Whole tomatoes, outside skin
And flesh only minced in
One fourth " piece
2 tablespoon Cilantro, basil, or parsley
Chopped

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.

Recipe By : Mark Haugen of Tejas, Minneapolis,MN

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 0800

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip