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      RECIPE TITLE "Chunky Garden Gazpacho" Author: Every Day's a Party Recipes from Every Day's a Party, copyright © 1999 Emeril Lagasse. All rights reserved.

    ... more great recipes by Emeril Lagasse on our GREAT CHEFS page!

    yields14 servings time-- difficultymoderate

      RECIPE INGREDIENTS

    One 6-ounce can tomato juice
    4 cups chopped vine-ripened tomatoes
    2 cups chopped yellow onions
    2 cups chopped celery
    2 tablespoons chopped garlic
    2 cups chopped assorted green, red, and yellow bell peppers
    2 cups peeled, seeded, and chopped cucumbers
    1/4 cup loosely packed chopped fresh cilantro leaves
    2 tablespoons chopped fresh parsley leaves
    1/2 cup chopped green onions or scallions (green part only)
    2 tablespoons prepared horseradish
    2 tablespoons Worcestershire sauce
    2 teaspoons hot sauce
    1/4 cup fresh lime juice
    2 tablespoons fresh lemon juice
    1 teaspoon salt
    1/4 teaspoon freshly ground black pepper

      RECIPE METHOD

    1. Gazpacho, a cold tomato-based soup, originated in the Andalusia region of southern Spain. Creole tomatoes give it an extra zip and sometimes I add boiled shrimp or chunks of cooked lobster to it when serving. Marcelle tells me that she serves the soup often during the summer in big wine glasses and splashes in vodka right before she brings it out -- a kind of Bloody Mary soup, if you will. Gazpacho will keep in the refrigerator as long as a week.
    2. Combine all of the ingredients in a large mixing bowl and stir to mix well. Chill for at least 6 hours before serving.

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