Jazz Stew Gazpacho   3 lbs fresh plum tomatoes 1 cucumber 1 large red onion 5 Cloves garlic 2 yellow bell peppers 1 cup ketchup 1 24-oz can plum tomatoes 4oz diced pimentos 1 tsp Tabasco 1TBSP olive oil ¼ cup red wine vinegar Fresh parsley (optional) Peel the cucumber, red onion and celery. Set aside. Split the bell peppers in half and remove stem and seeds. Dice all the vegetables in large pieces, about 2 inches. Rough chop all 3 lbs of the tomatoes. (Make sure the tomatoes are ripe, almost tender to the touch.)Combine the tomatoes with the rest of the ingredients. Season with salt and pepper. Add enough water to cover the veggies and refrigerate overnight.The next day, put all ingredients in a food processor. Adjust seasoning. Chill and serve.  Makes 12 cups.

$29.95

Our premium wreaths are exquisitely handcrafted of fresh cut balsam fir.  Wreaths measure 22" across, the perfect size for an outside door. Care instructions are included to make your wreath last. A holiday greeting can be enclosed at no extra cost.