Gazpacho
- 2 cloves Garlic, Minced
- ½ whole Red Onion, Diced
- 1 whole Large Cucumber, Diced
- 5 whole Roma Tomatoes, Diced
- 1 whole Zucchini, Diced
- 2 stalks Celery, Diced
- 1 dash Salt To Taste
- ¼ gallons Tomato Juice
- ¼ cups Extra Virgin Olive Oil
- ⅛ cups Red Wine Vinegar
- 2 Tablespoons White Sugar
- 6 dashes Tabasco
- 1 dash Black Pepper To Taste
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Celery (2 stalks)
- Cucumber, whole Large (1)
- Garlic (2 cloves)
- Red onion, whole (1/2)
- Roma tomatoes, whole (5)
- Zucchini, whole (1)
- Condiments
- Red wine vinegar (1/8 cups)
- Tabasco (6 dashes)
- Cooking & Baking
- Black pepper (1 dash)
- Olive oil, Extra Virgin (1/4 cups)
- Salt (1 dash)
- White sugar (2 Tablespoons)
- Drinks
- Tomato juice (1/4 gallons)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published June 15, 2009 (3 years ago).
40 people saved this recipe.
