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.

Blood Chilling Gazpacho

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    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


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    • 1

      Combine all ingredients except tomato juice and avocado in a blender or food processor. Pulse until pureed.

    • 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.

    • 3

      Just before serving, dice avocado. Pour gazpacho into soup cups and garnish with diced avocado.

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