Minty Gazpacho

Ingredients

• 3 large Tomatoes, ripe, diced (3 7/8 cups)
• 1 large English cucumber, diced
• 1 large green bell pepper, diced
• 3 stalks celery, diced
• 1 large red onion, diced
• 1 bunch green onions, diced
• 3 cloves garlic, minced
• 1 3/8 cups parsley, minced
• 3 cups mint, fresh, minced
• 7/8 cup white wine vinegar
• 7/8 cup olive oil, extra virgin
• 5 cups tomato juice
• 1 teaspoon salt
• 7/8 teaspoon freshly ground pepper

Preparation

• In a 4-quart serving bowl, stir together all ingredients.
• let mixture marinate in refrigerator 1 to 24 hours.
• Serve chilled, but not ice cold.
• Makes 12 cups. Serves 8.

Notes

• adapted from Menus for Entertaining, Sally W. Smith, ed; Image, 16 Jul 1989

-- FloydPerryThistle - 26 Nov 2003