Busters Recipes

Tejas Gazpacho
Serving Size: 12

3 pounds fresh tomatoes -- peeled & seeded
24 fluid ounces tomato juice
4 fluid ounces balsamic vinegar
5 tablespoons tomato paste
2 serrano peppers
1 dash Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 tablespoon sugar -- to taste
1 teaspoon salt
2 teaspoons ground cumin
1/2 teaspoon fresh ground black pepper
2 tablespoons lime juice -- use fresh-squeezed
2 cups water
**Diced: cut into 1/4-inch pieces
1 whole red bell pepper -- peeled, seeded, diced
1 whole green bell pepper -- peeled, seeded, diced
1 whole yellow bell pepper -- peeled, seeded, diced
2 cups scallions -- thinly sliced
2 cups cucumber -- peeled, seeded, diced
2 cups jicama -- peeled, diced
1 cup zucchini -- diced
1 Cup yellow squash -- diced
4 whole tomatoes -- diced (outside skin and flesh only)
2 tablespoons cilantro, basil, or parsley -- chopped fresh

Instructions:
Puree the first 13 ingredients ("3 Pounds Tomatoes" through "2 Cups
Water") in a blender. Strain and chill the mixture.
When chilled, stir in all of the remaining ingredients.
Serve chilled. Will keep well in the refrigerator for up to three days.
Serving Ideas : Holds well in refrigerator for up to three days.

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