Free Recipe Gazpacho #2
Recipe Type: S Recipes
Recipe Preparation: chill
Cooking Ingredients for Gazpacho #2 Recipe
1 lg Green pepper; seeded,
-chopped
2 Cucumbers; peeled, seeded &
-chopped
8 Ripe tomatoes; peeled,
-mashed
3 ts Salt
1-1/2 ts Paprika
1 Clove garlic; mashed
1 sm Onion; chopped
1/4 c Olive oil
9 tb Wine vinegar
1-1/2 c Cold tomato juice
Gazpacho #2 Preparation
Vegetables must be chopped extremely fine. Combine half the vegetables with salt & paprika. Combine garlic, onion, oil, vinegar & tomato juice. Put half the liquid in the blender with half the vegetables. Run blender until vegetables are smoothly blended. Repeat with remaining vegetables & liquid. Combine two batches & chill. Taste for seasoning & add more if desired. At the table, offer toasted croutons, chopped green pepper, cucumbers, avacados & scallions. This is especially good during the summer months & will keep in the refrigerator up to 2 weeks (in addition to being lo-calorie). This recipe makes 1/2 gallon. PAT THOMPSON TEXARKANA, TX From <Simply Southern>, the Desoto School Mothers” Assn, Helena-West Helena, AR 72390.
Cooking Temperature:
Recipe Serves: 16
How Do You Cook Gazpacho #2?
If you know a better Gazpacho #2 Recipe please comment below.