Mabry’s Gazpacho

by on March 26, 2016 » Add the first comment.
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  • 6 ripe tomatoes or 1 can San Marzano tomatoes
  • 1 cucumber (peeled and seeded)
  • 1 small Pasilla or Anaheim green pepper
  • 1 large clove garlic
  • 1/2 stalk celery – Cut into 1/2 inch pieces
  • 1 1/2 C tomato juice
  • 1/4 C olive oil
  • 2 TBL white wine vinegar
  • 1 tsp salt
  • dash ground black pepper
  • Sriracha or Tabasco to taste
  1. Blanch and skin tomatoes
  2. Chop cucumber into medium sized pieces
  3. Blend / puree all ingredients
  4. Chill several hours
  5. Serve with a dollop of sour cream on top

 

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