Hacienda Garden Gazpacho

 
1 - 6 oz. can tomato paste
2 serrano chiles (or other hot peppers), destemmed, deseeded, and diced
1/3 cup balsamic vinegar
2 T. lime juice
2 T. cane juice
1 T. garlic, minced
1 T. ground cumin
1 t. Tabasco sauce or other hot sauce of choice
1 t. salt
1/2 t. freshly ground black pepper
7 cups tomato juice
3 cups tomatoes, deseeded, and diced
2 cups cucumber, peeled, deseeded, and diced
2 cups jicama, peeled, and diced
1 1/2 cups green pepper, destemmed, deseeded, and diced
1 1/2 cups red pepper, destemmed, deseeded, and diced
1 1/2 cups orange or yellow pepper, destemmed, deseeded, and diced
1 1/2 cups green onion, thinly sliced
1 cup zucchini, diced
1 cup summer squash, diced
1/4 cup freshly chopped parsley
1/4 cup freshly chopped cilantro
 

In a blender or food processor, place the tomato paste, serrano chiles, vinegar, lime juice, garlic, cumin, Tabasco sauce, salt, pepper, and 3 cups of the tomato juice, and process for 2 minutes to thoroughly blend the flavors. Transfer the mixture to a large bowl, add the remaining tomato juice, and stir well to combine. Add the remaining ingredients and stir well to combine. Cover and chill for several hours to allow the flavors to blend. Taste and adjust seasonings, as needed. Serve chilled in chilled bowls. Store in the refrigerator for up to 3 days.

Serves 8-10

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett