Gazpacho
A Classic Chilled Soup By Andrew Zimmern I add Worcestershire sauce, Tabasco and fresh herbs to this gazpacho, giving extra layers of flavor to the classic summ
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Cooking tools:
- Blender
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
- Pitcher
- Spoon
- Ladle
- Serving bowl
Ingredients
- 7 medium tomatoes (about 3 pounds), peeled and seeded
- 2 cucumbers (about 1 pound)—peeled, halved, seeded and coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 small red onion, coarsely chopped
- 4 garlic cloves, chopped
- 1/4 cup chopped parsley, plus whole leaves for garnish
- 6 basil leaves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon Tabasco
- One 46-ounce jar tomato juice
- Salt
- Freshly ground black pepper
- Finely chopped yellow bell pepper and snipped chives, for garnish
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