Gazpacho Recipe

Adapted from the

Private Collection cookbook, published by the Junior League of Palo Alto, Inc. (1980), p.6.

At least 3 large tomatoes, stem area removed

½ medium purple onion

½ cucumber

½ green or red pepper

1 large celery stalk

1 tbsp. finely chopped parsley

1 clove garlic, minced or pressed

16 oz. Knudson’s ’Very Veggie’ low sodium vegetable juice

3 tbsp. red wine vinegar

3 tbsp. olive oil

1 tbsp. lemon juice

1 tsp. sugar

½ tsp. salt or more to taste

¼ tsp. ground pepper or more to taste

1 tsp. Worcestershire Sauce

¼ tsp. Tabasco (or other hot) sauce or more to taste

Coarsely chop all the vegetables except as otherwise indicated (garlic, parsley) and combine with liquids (in half portions if you need two batches – see next paragraph). Process in your Cuisinart until desired consistency, the longer you run the processor the finer the vegetable pieces will be. My family likes it a bit chunky as I served it at our dinner.

Depending on the size of your processor, you will probably need to do this in two batches. Refrigerate until serving.

The longer you keep it the better it will taste, at least for a few days in the refrigerator (ours doesn’t last any longer even with only two of us eating it). Needless to say, the quality of the tomatoes determines the final outcome. When Molino Creek dry farm tomatoes come in to the Palo Alto Saturday market later in the year, I’ll use 8-10 small to medium tomatoes!