Gazpacho

I made this a couple of months ago - honestly, life has gotten in the way of this blog. I wanted to post it before the last tomatoes fall off the vine. This no-cook-no-heat-up-the-kitchen dish is a must have on hand for summer. Note that you do need to make it the day before so the flavors marry. I took this recipe from Simply Recipes and recommend that blog to anyone anywhere. I LOVE IT!

Ingredients
•6 ripe tomatoes, peeled and chopped
•1 purple onion, finely chopped
•1 cucumber, peeled, seeded, chopped
•1 sweet red bell pepper (or green) seeded and chopped
•2 stalks celery, chopped
•1-2 Tbsp chopped fresh parsley
•2 Tbsp chopped fresh chives
•1 clove garlic, minced
•1/4 cup red wine vinegar
•1/4 cup olive oil
•2 Tbsp freshly squeezed lemon juice
•2 teaspoons sugar
•Salt and fresh ground pepper to taste
•6 or more drops of Tabasco sauce to taste
•1 teaspoon Worcestershire sauce (omit for vegetarian option)
•4 cups tomato juice
Method

To easily remove skin from tomatoes, slice the tomatoes under the skin from the top to the bottom and around again on two sides so you make an X on the bottom. Place them on a baking sheet and broil on low for about 5 minutes. You will see the skin start to pull away. Let them cool a bit and then peel them.
Combine all ingredients. Blend slightly, to desired consistency.
Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Serves 8.