Jim's Place Gazpacho 2000

• 8 quarts (7575 ml) V8 Picante or plain with picante sauce added
• 8 cucumbers, peeled, seeded and diced
• 12 roma tomatoes, seeded and diced
• 4 roasted red bell peppers, skinned, seeded and diced
• 4 green bell peppers, seeded and diced
• 1/2 cup (125 ml) minced garlic
• 1 cup (225 ml) red wine vinegar
• 3/4 cup (175 ml) cilantro oil
• 1/2 cup (125 ml) olive oil
• 1 cup (225 ml) grated purple/red onion
• Kosher salt to taste
• garlic-cayenne-parmesan croutons and/or sour cream garnish

1. Mix all ingredients except garnish.
2. Refrigerate overnight.
3. Serve in cold bowls with desired garnish.
4. The croutons are a must have for authenticity.
5. To roast bell peppers..place over open flame until black on all sides then wrap with plastic for 5 min and scrape black peel off with knife.

cucumbers, roma tomatoes, red bell peppers, green bell peppers, garlic, red wine vinegar, cilantro oil, olive oil, onion, kosher salt, garlic

Taken from online-cookbook.com/goto/cook/rpage/000AF7 (may not work)