Smokehouse Recipes

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Smokehouse Gazpacho

Ingredients

  • 1/2 green pepper, cubed
  • 1 cup onion, roughly cubed
  • 1 small cucumber, cubed
  • 1 rib celery, sliced
  • 1 beef bouillon cube
  • 1 cup boiling water
  • 1 clove garlic, peeled and halved
  • 2 tomatoes, quartered
  • 1 dash Tabasco
  • 1 teaspoon parsley, roughly chopped
  • 1 teaspoon dry Italian salad dressing mix
  • 2 cups canned tomato juice
  • 1 teaspoon salt
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Preparation

In food processor, pulse the green pepper, onion, cucumber, and celery until roughly chopped. Pour the vegetables from processor bowl into another large bowl. Dissolve bouillon cube in boiling water in a small bowl and add to vegetables. To the processor bowl add the garlic, tomatoes, Tabasco, parsley, salt, Italian dressing mix, and tomato juice. Pulse only until mixed and tomatoes are still slightly chunky. Pour over vegetables and stir. Add more salt, if needed. Cover and refrigerate overnight. Serves 8.