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Blood Chilling Gazpacho
From Love at First Bite: The Complete Vampire Lover’s Cookbook by Michelle Roy Kelly & Andrea Norville, Copyright © 2010, F+W Media, Inc. Used by permission of Adams Media, an F+W Media, Inc. Co. All rights reserved.
Ingredients
| 6 large ripe tomatoes, chopped | 1/4 cup red wine vinegar | |
| 1 small red onion, chopped | 1/4 cup extra-virgin olive oil | |
| 1 cucumber, peeled and chopped | 1 teaspoon Worcestershire sauce | |
| 1 green pepper, seeded and chopped | 1 teaspoon sugar | |
| 2 cloves garlic, peeled and chopped | 3 cups tomato juice | |
| 1 stalk celery, chopped | 1 large avocado, finely diced | |
| 1/4 cup fresh parsley |
directions
Total:
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1
Combine all ingredients except tomato juice and avocado in a blender or food processor. Pulse until pureed.
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2
Strain mixture through a course sieve into a glass bowl or pitcher. Press to extract all the juices. Stir in the tomato juice, cover and refrigerate until well-chilled.
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3
Just before serving, dice avocado. Pour gazpacho into soup cups and garnish with diced avocado.
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