Gazpacho #2

Number of Servings

Makes 2 gallons

Ingredients

2 1/2 cups yellow onions, 5 green peppers, 3/4 cup chopped garlic, 3/4 cup olive oil, 1/3 cup tarragon, 1/3 cup basil, 1/8 cup black pepper, 2 Tblsp. salt, 1 teaspoon cayenne pepper, 2 Tblsp. Tabasco, 2 Tblsp. cumin, 3/4 gallon diced tomatoes, 3/4 gallon tomato juice, 3 1/2 ounces honey, 10 1/2 ounces red wine vinegar, 1 cup lemon juice, 1 cup lime juice, 1 cup green onions, 2 cucumbers,

Directions

1. Peel and chop onion. Slice and remove seeds from green peppers and chop into pieces.

2. Saute onion, green peppers and garlic in olive oil until soft.

3. Peel cucumbers and cut into 1/2-inch chunks or wedges.

4. Cut stems from green onions and slice in 1/4-inch sections.

5. Add cucumbers and onion to sauteed vegetables and add remaining ingredients. Pulse ingredients just to combine, but don't puree.

Refrigerate and serve cold.

Comments

The recipe can be reduced by half or more for home use.