The Murph’s Bloody good gazpacho
1 ripe med. tomatoes
1 large cucumber
1 yellow, orange or green bell pepper,
seeded, and finely chopped
4 scallions, thinly sliced
1 jalapeno, minced
4 cups Murph’s Famous Bloody Mary Mix
28 oz. vegetable broth
1/2 cup sherry vinegar
2 tablespoons fresh lemon or lime
Core and halve the tomatoes; squeeze out seeds. Finely dice.
Peel the cucumber, scrape out the seeds and finely dice. In large bowl combine tomatoes, cucumber, bell pepper, onions, jalapeno, Murph’s, vegetable broth, vinegar, lemon juice and garlic. Season to taste with Tabasco and salt and pepper. (The soup should have a nice, hot ‘bite.’) Chill thoroughly for 3 hours or overnight.
–Mark Woodruff, Sarasota, FL.