Subj : 12/6 Nat Gazpacho Day - 3
To : All
From : Dave Drum
Date : Thu Dec 05 2024 07:42 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gazpacho
Categories: Soups, Vegetables, Herbs, Citrus
Yield: 8 Servings
6 lg Ripe tomatoes; peeled,
- chopped (about 6 cups)
1 lg Onion; fine chopped (about
- 1 1/4 cups)
1 Cucumber; peeled, seeded,
- chopped (about 1 cup)
1 lg Bell pepper (any colour);
- seeded, chopped(abt 1 cup)
2 Ribs celery; chopped (about
- 1 cup)
2 tb Chopped fresh parsley
2 tb Chopped fresh chives or
- spring onion greens
1 cl Garlic; minced (more to
- taste)
1/4 c Red wine vinegar
1/4 c Olive oil
1 tb Fresh squeezed lemon juice
2 ts (or more) sugar
Salt & fresh ground pepper
Hot sauce
1 ts Worcestershire sauce
2 c Tomato juice
+=OR=+
15 oz Can crushed tomatoes
Place all ingredients in a large bowl. Use an immersion
blender (Cajun Motorboat) or blend in batches, to desired
smoothness. I prefer my gazpacho somewhat chunky, so only
pulse a few times in the blender.
Adjust seasonings to taste.
Place in a non-reactive container to store. Chill several
hours or overnight to allow the flavors to blend.
Adapted from: Delicious Decisions; Junior League of San
Diego's cookbook
Re-adapted by UDD to his taste. Bv)=
Recipe from:
http://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... The person who said, "Nothing is impossible" never tried BBQ pancakes
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
