Sun City Mesquite Gourmet Club – Gazpacho

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(Yield: 10 servings)
“Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon
juice, red wine vinegar and tarragon and chilled for a refreshing cold soup.”

4 cups tomato juice 20100824-dt-alice-waters-gazpacho
1 onion, minced
1 green pepper, minced
1 cucumber, chopped
2 cups tomatoes, chopped
2 green onions, chopped
1 clove garlic, minced
3 Tbs. fresh lemon juice
2 Tbs. red wine vinegar
1 tsp. dried tarragon or 1 Tbs. fresh tarragon
1 tsp. dried basil or 1 Tbs. fresh basil
¼ cup chopped flat-leaf parsley
1 tsp. white sugar
Salt and freshly ground black pepper, to taste
1 avocado, diced, (optional)
In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.


  1. Tami O'Brien says:

    I am new in Mesquite. The Sun City Gourmet Club sounds like something I would enjoy. Is this an exclusive club or can anyone get involved? Would someone post contact info?

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