Print Recipe

Velvet Turtle Gazpacho

  • Ingredients

  • 1 (46 ounce) can tomato juice
  • 1 medium green pepper, minced
  • 1 small onion, minced
  • 1 cucumber, peeled and minced
  • 2 small cans green chiles, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seasoning blend
  • 1/2 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1 tablespoon chopped chives
  • 2 drops hot pepper sauce
  • MSG (I omit this)
  • Salt
  • White pepper
  • Lemon wedges

Instructions

  1. Combine first eleven ingredients. Season to taste with MSG, salt and white pepper. Chill thoroughly.
  2. Serve with lemon wedges.
  3. For a smooth gazpacho, blend above mixture in blender until smooth.
  4. Serve with additional diced cucumber, green pepper, and croutons on the side.

Source: The Los Angeles Times California Cookbook c.1981


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