GAZPACHO
3 ripe tomatoes, peeled
2 stalks celery
1 bunch cilatro
2 cucumbers peeled
1 large onion
salt and pepper to taste
1 clove garlic
Finely chop all vegetables, add to remaining ingredients
1 46oz can tomato juice
1tsp hot pepper sauce
1 tsp sugar
Juice of one lemon
1Tbs red wine vinegar
1Tbs olive oil
Chill over night, or at least several hours. Serve with cucumber and avocado slices. I usually serve it with a large shrimp (or more) floating on top.
This make a ton of Gazapcho, so I usually just make half. Just leave out any ingredients you don’t like