Chilled Tomato-Cucumber Gazpacho

Ingredients

1 medium onion, peeled and quartered

1 sweet bell pepper (red, orange or yellow)

1 cucumber, seeded

3 cloves garlic, peeled

1 rib celery

28 oz. can whole peeled tomatoes, drained

1 Tablespoon kosher salt

1 Tablespoon granulated sugar

46 oz. tomato juice

1/4 cup red wine vinegar

1 Tablespoon Worcestershire sauce

2 teaspoons Tabasco

Zest of one lime

Juice of 1/2 lime

Kosher salt and fresh ground pepper to taste

 

Directions

To food processor, add onion, garlic, celery, bell pepper, and cucumber. Pulse until well combined, but still chunky; transfer to large bowl.

Add tomatoes, salt, and sugar to food processor. Pulse until well combined, but still chunky; transfer to same large bowl.

Stir in tomato juice, vinegar, Worcestershire sauce, Tabasco, zest and lime juice.

Adjust seasonings and chill well before serving. 

Yields 12 (6 oz.) servings.

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