Italian-style gazpacho for Rosh Hashanah
A light dish for hot autumn nights.
Courtesy: Avantgarde restaurant
5 large tomatoes, peeled
1 cup tomato juice
1 large cucumber
8 drops Tabasco sauce
2 teaspoons salt
1 teaspoon ground white pepper
1 medium onion, peeled
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 handful of parsley
Roast pine nuts as a decoration
Grind all the ingredients in a food processor until the texture is uniform. Chill and serve. May be strained for a finer texture.