Make-Ahead Gazpacho

One of the great things about serving a refreshing gazpacho is that it is always 'made-ahead' and chilled before serving—giving you more time to spend with your guests.

Recipe Ingredients:

3 tomatoes, peeled and seeded*
2 cucumbers, peeled and seeded
4 celery ribs
1 green bell pepper, seeded
1 onion, peeled
8 green onions, trimmed
2 cloves garlic, peeled
1/2 cup extra virgin olive oil
1/4 cup lemon juice
2 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic salt
5 cups tomato juice
1 cup chicken broth
3/4 cup clam juice
1/4 cup chili sauce
1 tablespoon hot pepper sauce

Cooking Directions:

1. Halve or quarter tomato, cucumber, celery, bell pepper, onion, green onion and garlic and place in a food processor; process until finely chopped.
2. Transfer vegetables to a glass bowl and stir in olive oil, lemon juice, vinegar, salt, pepper and garlic salt; mix well. Stir in tomato juice, chicken broth, clam juice, chili sauce and hot pepper sauce. Refrigerate until chilled through.

Makes 8 servings.

*To peel and seed a tomato, lightly score an 'x' into the bottom end with a sharp paring knife. Drop into boiling water for 30 seconds, or until skin just begins to tear. Remove with a slotted spoon into ice water. When cool enough to handle, peel off skin, cut in half and gently squeeze to remove seeds. Proceed with recipe.