Ingredients
- 2 cups tomato juice
- 1 tablespoon extra-virgin olive oil
- 1 cup cooked sweet corn
- 1 tomato, peeled
- 1/2 red bell pepper
- 1/2 cucumber, peeled
- 1/4 cup fresh cilantro leaves
- 1 tablespoon lemon juice
- 1 to 2 tablespoons horseradish mustard (recommended: Blue Crab Bay Company)
- 1/2 teaspoon Worcestershire sauce
- Dash salt
- Pinch pepper
- 6 stalks celery, halved lengthwise
Directions
Combine all ingredients, except celery, in a blender; blend to desired chunkiness. Cover and refrigerate. Serve chilled in bowls with celery as garnish.
Cook's Note: For best results, coarsely chop veggies before blending. To loosen tomato skin, carefully pour boiling water over the top of tomato, then rinse in cold water. Skin can then be removed easily by hand.
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By st1loylp_12971213
484 Bayne St, 80
on July 01, 2010
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I agree that this doesn't sound like gazpacho, but there are so many ways to make gazpacho. Mine turns out differently every time I make it, because I don't use measuring utensils and I buy whats on season or in the garden. However, I don't like the horseradish mustard in it. Worcestershire is wonderful as a seasoning for gazpacho.
By amanam1y2_12905330
VICA, 39
on June 01, 2010
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I LIVE IN ANDALUCIA AND I HAVE NEVER HAD GAZPACHO WITH MUSTARD, HORSERADISH, WORCESTERSHIRE SAUCE, CELERY OR CORN!!!
By paul_sussman_12...
Cambridge, 61
on May 24, 2010
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Horseradish! Mustard! Worcestershire sauce? This is cocktail sauce, not gazpacho.
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