Legal Sea Food’s Vidalia Onion Gaspacho

by Jean-Jacques Paimblanc, Legal Sea Foods Executive Chef

Ingredients

    6 large ripe tomatoes
    1 large Vidalia Onion
    1/2 cup red wine vinegar
    1/2 cup olive oil
    1 sweet red pepper
    1 1/2 cup tomato juice
    1 green pepper
    1 Tbsp. Worcestershire sauce
    2 large cucumbers
    1 tsp. chopped garlic
    salt & pepper to taste

Instructions

Peel and core the cucumber. In a blender or a food processor, puree half of the vegetables with half of the tomato juice. Cut the other half of the vegetables in 1/4” diced pieces. Mix the pureed ingredients, diced vegetables and all other ingredients together. Mix well. Cover and refrigerate at least 4 hours before serving.

Courtesy of Vidalia Onion Committee