Too many Tomatoes?

 

HOW TO MAKE GAZPACHO WITH RED AND YELLOW TOMATOES:

1. Chop up yellow tomatoes, red tomatoes, red onion, cucumber, celery, red bell pepper, and yellow bell pepper.

2. You’ll also need some chopped fresh basil and fresh parsley, plus a little more chopped basil for garnish if desired.

3. Get a large plastic or glass bowl big enough to hold all the ingredients. Put red wine vinegar into the bowl.

4. In food processor with steel blade combine garlic with sea salt (or use mortar and pestle and then add the salt mixture to the food processor bowl.)

5. Add tomatoes to food processor and pulse until desired texture. Put tomatoes into a plastic bowl with vinegar.

6. Put cucumber and red onion into a food processor, pulse to desired texture, and remove to a bowl.

7. Repeat with celery, red pepper, and yellow pepper, pulsing together.

8. Stir parsley, basil, olive oil, lemon juice, tabasco, Worcestershire, and tomato juice into vegetables in a bowl.

9. Add more tomato juice if it seems too thick. we thought 2 1/2 cups were just right.

10. Taste and season with fresh ground black pepper and more salt if needed.

11. Chill overnight for flavors to develop, although you will probably have to have a bowl or two before putting the rest in the refrigerator!