Rusty's Gazpacho Posted by LladyRusty at 8/21/02 5:00:52 pm 3/4 pound tomatoes, peeled seeded and diced* Green onions, sliced 1 medium cucumber, peeled, seeded and diced 1 large green bell pepper (or poblano), seeded and diced 3/4 pound tomatoes, peeled seeded and diced* 2 cups tomato juice or V8 ** 1/2 teaspoon Worcestershire sauce 1 dash Tabasco sauce 2 tablespoons extra virgin olive oil 1 large clove garlic, pressed 1 teaspoon fresh chopped cilantro, no stems 1 teaspoon fresh chopped parsley, no stems Salt, to taste Freshly ground black pepper, to taste In a blender/food processor, puree 3/4 pound tomatoes with tomato juice/V8, Worcestershire sauce, Tabasco, olive oil, garlic, cilantro, parsley, salt, and pepper. Chill in a stainless steel, glass, or ceramic bowl until ready to serve (overnight is best). Combine 3/4 pound tomatoes with the onions, cucumber and pepper in a small stainless steel, glass, or ceramic bowl. Prepare these vegetables about 3 hours before serving and refrigerate. Ladle soup into individual bowls. Float vegetables on top of the soup. Serves 2 or 3. * I use Roma tomatoes when I can get them. ** I prefer V8 but have used both.