Tomato Gazpacho - Restaurant Association of Nova Scotia

Ingredients

• 1 kg ripe tomatoes, stems removed and roughly chopped
• 2 sticks celery, roughly chopped
• 1 yellow pepper, cored and roughly chopped
• 1 shallot, approximately 2 tablespoons, peeled and chopped
• Juice of 2 lemons
• 2 tbsp sherry vinegar
• 1 tsp salt
• 3 tsp hot sauce (like Tabasco)
• 3 tsp Worcestershire sauce
• freshly ground pepper to taste
• 1 cup (250ml) plain yogurt or sour cream
• crusty bread to serve
• lemons, quartered
• 1 tablespoon celery salt, sprinkled onto a plate
• celery sticks
• tabasco to taste