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Hacienda Garden Gazpacho

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Hacienda Garden Gazpacho

 

1 6 oz. can tomato paste

2 serrano chiles, seeded, diced or other hot peppers

1/3 cup balsamic vinegar

2 tablespoons lime juice

2 tablespoons cane juice

1 tablespoon minced garlic

1 tablespoon ground cumin

1 teaspoon hot sauce of choice

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

7 cups tomato juice

3 cups diced seeded tomatoes

2 cups diced peeled seeded cucumber

2 cups diced peeled jicama

1 1/2 cups diced seeded green pepper

1 1/2 cups diced seeded red pepper

1 1/2 cups diced seeded orange or yellow pepper

1 1/2 cups thinly sliced green onion

1 cup diced zucchini

1 cup diced summer squash

1/4 cup freshly chopped parsley

1/4 cup freshly chopped cilantro

 

In a blender or food processor, place the tomato paste, serrano chiles,

vinegar, lime juice, garlic, cumin, Tabasco sauce, salt, pepper, and 3 cups of

the tomato juice, and process for 2 minutes to thoroughly blend the

flavors.

Transfer the mixture to a large bowl, add the remaining tomato juice, and

stir well to combine. Add the remaining ingredients and stir well to combine.

Cover and chill for several hours to allow the flavors to blend.

Taste and adjust seasonings, as needed. Serve chilled in chilled bowls.

Store in the refrigerator for up to 3 days.

Serves 8 to 10.

 

 

 

 

 

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