Gazpacho

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Prep:

Serve icy cold. Feel free to add your own favorite vegetables or other additions. I've added roasted red peppers and shrimp to make a yummy version. You can also used canned diced tomatoes (either plain, or with onions or peppers or both) with some of the juice instead of the fresh tomatoes. I sometimes double the amount of vinegar and lemon juice to make it more zippy. Keeps for at least a week in the refrigerator.

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Ingredients [?]

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  • add   2 tablespoons vinegar
  • add   2 tablespoons olive oil
  • add   1 cucumber
  • add   2 tablespoons lemon juice
  • add   1 dash worcestershire sauce (optional)
  • add   1 avocado, cut into small cubes (optional)
  • add   3-4 tomatoes
  • add   4 cups tomato juice (can also use V8, Clamato, or a mix of these)
  • add   1/4 red onion
  • add   salt (to taste)
  • add   pepper (to taste)
  • add   1-2 garlic clove, minced fine (to taste)
  • add   6 radishes

Instructions

  1. Mix all ingredients in a large, non-reactive container.
  2. Store in the refrigerator.