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Creole Tomato Gazpacho



1 case Creole Tomatoes – (seeded and rough chopped, save juice)

6 cucumbers, peeled (seed 4, keep seeds in 2)

6 roasted red bell peppers

5 jalapenos, roasted, peeled and seeded

¼ cup Crystal Hot Sauce

½ cup local honey

½ cup steen’s cane vinegar

2 tbsp garlic powder

4 oz fresh basil, rough chopped

Reserved juice from tomatoes

1 shot brandy

Salt to taste



Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

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