Recipe: Tropical Gazpacho with Cilantro

Tropical Gazpacho with Cilantro
Source: Adapted from The Sugar Mill Caribbean Cookbook by Jinx and Jefferson Morgan (Harvard Common Press, 1996).

6 medium tomatoes, peeled, seeded and chopped
1/2 cup onions, chopped
1/2 cup green onions, chopped
4 celery ribs, chopped
2 cucumbers, peeled, seeded, and chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1/4 cup red wine vinegar
6 cups tomato juice
1 cup sliced black olives
Salt and pepper to taste
Hot pepper sauce to taste
Worcestershire sauce to taste
2 tablespoons chopped cilantro

In a blender, puree two-thirds of the tomatoes, onions, celery, cucumbers, and peppers.

Stir in the vinegar, tomato juice, olives, remaining chopped vegetables, and cilantro. Season the soup with salt, pepper, hot sauce, and Worcestershire sauce.

Chill the soup until ready to serve.

Serves 10.