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.
|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|
Combine all ingredients except tomato juice and avocado in a blender or food processor. Pulse until pureed.
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.
Just before serving, dice avocado. Pour gazpacho into soup cups and garnish with diced avocado.
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