Gazpacho de Almejas (Clams)
SEA WATCH
1 51-ounce can Sea Watch Chopped Clams, including liquid
1 46-ounce can tomato juice
1 15-ounce can diced tomatoes
1 4-ounce can chopped green chiles
1 cup ketchup
1 small sweet onion, diced
1 small bunch celery, chopped
2 cucumbers, chopped
Juice of 3 limes
4 avocados, diced
1 teaspoon ground black pepper
1 teaspoon ground cumin
Hot sauce to taste
1. Combine all ingredients in a large bowl; the juice from the clams is
essential to the flavor of this recipe.
2. Chill for at least 1 hour before serving. It is even better the next day.
Makes 10-12 servings.
Brands may vary by region; substitute a similar product.
Gazpacho
WILSONBATIZ
2 large Royal Flavor hothouse-grown beefsteak tomatoes
4 small zucchini or yellow summer squash
1 carrot, peeled
1 Royal Flavor hothouse-grown seedless cucumber, skinned
1/4 cup chopped onion
1 Royal Flavor hothouse-grown red bell pepper, cored and seeded
3 garlic cloves, peeled
1/4 cup fresh lime juice
2 tablespoons olive oil
1/4 cup chopped fresh herbs (cilantro, mint, dill, etc.)
2 teaspoons chopped fresh jalapeño pepper
1 tablespoon red wine vinegar
6-8 ounces tomato juice or V8 juice (can use Spicy)
Salt and cracked pepper to taste
GARNISH
Rosemary sprigs, red bell pepper slices
1. Puree all the ingredients together.
2. Fill bowls with gazpacho, and garnish with rosemary sprigs and slices
of red bell pepper. Makes 8 servings.
Brands may vary by region; substitute a similar product.
