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Chilled Summer Gazpacho
1: Cucumber – peeled, deseeded (save the seeds for later), small dice
1/2 cup: Carrot – peeled, small dice
1/4: Red Onion – small dice
1/4: Yellow Onion – small dice
1/4 cup: Green Onion – sliced thin
1/4: Red Pepper – small dice
1/4: Green Pepper – small dice
2 ribs: Celery – small dice
2: Tomatoes – small dice
1/3 cup: Cilantro – rough chop
6: Fresh Garlic Cloves, rough chop
1/2 quart: V-8 Juice
2 TB: Sherry Vinegar
2 TB: Honey
1 tsp: Tabasco
1 1/2 TB: Worcestershire Sauce
1/2 tsp: Cumin
To taste: Kosher Salt
To taste: Black Pepper
Mix all of the diced vegetables and garlic together with the V-8 and set aside. Place the cucumber seeds, 1/4 of the vegetable mixture and remaining ingredients in a blender and puree until smooth. Combine all ingredients and chill for at least 8 hours before serving. Garnish with sour cream. Top with crab meat, shrimp or lobster if desired.
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