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GazpachoFrom our 2002 Collection

Gazpacho – 2002

4 c tomato juice

2 c peeled, seeded, chopped fresh tomatoes

1 c diced green pepper

1 c diced celery

1 c diced seeded cucumber

2 minced garlic cloves

½ c diced onion

⅓ c tarragon vinegar

2 T minced fresh parsley

1 T minced chives

1 t Worcestershire sauce

1 t salt

½ t pepper

2 T vegetable oil


In large bowl, combine everything but the vegetable oil.  Cover and chill for at least 4 hours.  Stir in oil before serving.  Serve cold.  Makes 8 servings.

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