Farmstand Gazpacho
based on a recipe from Sheila Lukins

Ingredients:

Preparation:

2 cups peeled and diced (1/4 inch) hothouse cucumber

2 cups diced (1/4 inch) red bell pepper

2 cups diced (1/4 inch) ripe tomato

1/2 cup diced (1/4 inch) red onion

2 cups tomato juice

1/2 cup red-wine vinegar

1/3 cup extra-virgin olive oil

2 dashes Tabasco sauce

1. Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss.

2. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 to 6 hours before serving. You can easily double this recipe for a large party.

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Peace Presbyterian Church 3060 River Road Eugene, OR 97404-1746 email (541) 688-2218

Farmstand Gazpacho based on a recipe from Sheila Lukins

Peace Presbyterian Church
3060 River Road Eugene, OR 97404-1746 email (541) 688-2218

Farmstand Gazpacho
based on a recipe from Sheila Lukins