Gazpacho
3 pounds tomatoes, peeled, seeded and chopped
2 cucumbers, peeled, seeded and chopped
1/2 cup minced green bell pepper
1/2 cup minced onion
2 cups tomato juice
1/3 cup olive oil
3 tablespoons vinegar
1 clove garlic, minced
Juice of 1 lemon
1/4 teaspoon Tabasco? sauce
1/2 teaspoon paprika
Salt and pepper, to taste
In a large bowl, combine tomatoes, cucumbers, green bell pepper, onion and tomato juice. In a small bowl, mix oil, vinegar, garlic, lemon juice, Tabasco? sauce and paprika. Add to tomato mixture. Salt and pepper to taste. Cover and chill soup for 4 hours or more.
Serve ice cold.
NOTE: You may add finely-diced celery if you wish.
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Tags: Gazpacho
This entry was posted by dukat76
on Monday, March 17th, 2008 at 12:23 pm and is filed under Soups.
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Gazpacho
1 (46 ounce) can tomato juice
1 medium green bell pepper, minced
1 small onion, minced
1 cucumber, peeled and minced
2 small canned green chiles, minced
1 tablespoon Worcestershire sauce
1 teaspoon seasoning blend
1/2 teaspoon minced garlic
1 tablespoon olive oil
1 tablespoon chopped chives
2 drops hot pepper sauce
MSG (optional)
Salt and white pepper
Lemon wedges
Combine tomato juice, green pepper, onion, cucumber, chiles, Worcestershire, seasoning blend, garlic, olive oil, chives and hot pepper sauce. Season to taste with MSG, salt and white pepper. Chill thoroughly.
Serve with lemon wedges.
DO NOT CHOP VEGETABLES in blender as this soup is good with fresh vegetables in small pieces rather than pur?ed. This is better for you than an apple a day.
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Related posts:
- Velvet Turtle Gazpacho
- Shrimp Gazpacho
- Shrimp Gazpacho
- Mexican Gazpacho Salad
- Rusty\’s Gazpacho
Tags: Gazpacho
This entry was posted by dukat76
on Thursday, March 6th, 2008 at 12:49 pm and is filed under Soups.
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About The Author
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