Gazpacho boricua

                                                                                         

gazpacho boricua

4 red tomatoes
1 onion, chopped
1 green pepper, chopped
1 tbsp coriander, chopped
1 cucumber, chopped, seedless
1 avocado, in squares
2 garlic cloves, smashed
2 cups clam/tomato juice
1/4 cup lemon juice
3 tbsp olive oil
1/2 tbsp paprika
1/2 worcester sauce
1/2 hot sauce
salt, pepper, and cumin

Servings: 4
Preparation Time: 2 Hrs. 0 Min.
Cooking Time: 0 Min.

INSTRUCTIONS FOR GAZPACHO BORICUA

cut the tomatoes in 4 segments and boil them for 30 seconds; remove
from hot water and place them in cold water for the skin to begin
peeling; peel the tomatoes, throw the seeds, and chop them. Mix the
chopped tomatoes with the cucumber, onion, green pepper, garlic, and
lemon juice. Let it settle for a few minutes; then add the clam/tomato
juice, olive oil, salt, some cumin, pepper, worcester sauce, paprika,
and hot sauce. Place in the refrigerator for half an hour and then
blend everything.

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