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Native Tomato Gazpacho

Native Tomato Gazpacho

Chef/Owner Michael Anderson

Tucker's Restaurant, Southwick, MA


  • 1 peeled and seeded cucumber - small diced
  • ½ medium Spanish onion ヨ small diced
  • ½ medium green pepper, small diced
  • ½ red pepper, small diced
  • 4 native tomatoes, small diced
  • 3 garlic cloves, minced
  • ½ jalapeno pepper, seeded and minced
  • 3rd bunch of cilantro
  • 1 46oz. can of tomato juice or V8 juice
  • 3 shots of tabasco
  • Salt and pepper to taste


Mix all ingredients in bowl. Refrigerate for 2 hours. Taste. Tastes best after it is refrigerated for 12 hours.

Garnish with celery leaf or sour cream.