Lisa's Gazpacho

By: Lisa Butler-Portelli

4 large tomatoes, diced
2 - 3 cucumbers, diced
4 stalks celery, diced
bunch of parsley, chopped fine
2 large cloves garlic, chopped fine
sea salt & pepper to taste
juice of 1/2 fresh lemon
16 oz of vegetable juice or more if you want
bit of Cheyenne pepper
bit of chili powder
couple slurps of Tabasco Sauce

garnish with basil leaves if on hand

I make it a lot over the summer months. Extremely refreshing. Play around with the ingredients. Basically stir everything together and let it chill for at least an hour before eating it. I put it in a huge pitcher. Longer it sets, better it gets. But, it's so good it's hard to leave it around for long. Enjoy!!

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