Hacienda Garden Gazpacho

Recipe Ingredients

1		Tomato paste - (6 oz)
2		Serrano chiles - seeded, diced
		= (or other hot peppers)
1/3 cup	78ml	Balsamic vinegar
2 tablespoons	30ml	Lime juice
2 tablespoons	30ml	Cane juice
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Ground cumin
1 teaspoon	5ml	Tabasco sauce
		= (or other hot sauce of choice)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
7 cups	1659ml	Tomato juice
3 cups	187g / 6.6oz	Diced seeded tomatoes
2 cups	292g / 10oz	Diced peeled seeded cucumber
2 cups	292g / 10oz	Diced peeled jicama
1 1/2 cups	219g / 7.7oz	Diced seeded green pepper
1 1/2 cups	219g / 7.7oz	Diced seeded red pepper
1 1/2 cups	219g / 7.7oz	Diced seeded orange or yellow pepper
1 1/2 cups	93g / 3.3oz	Thinly-sliced green onion
1 cup	146g / 5.1oz	Diced zucchini
1 cup	146g / 5.1oz	Diced summer squash
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
1/4 cup	4g / 0.1oz	Freshly-chopped cilantro

Recipe Instructions

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.

This recipe yields 8 to 10 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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