"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Red River Gazpacho Recipe

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This recipe for Red River Gazpacho, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Kelly
Added: Tuesday, December 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups of fresh tomatoes. Coarsely chop these varmints with a Bowie knife.
1 ˝ cups of peeled cucumber. Coarsely chop it with that same Bowie knife.
1 green pepper. Core it, seed it and coarsely chop it with, yes, a Bowie knife.
1 clove of garlic, sliced.
˝ cup of water from the Red River (or from whatever creek runs by your stand of cottonwoods)
5 tablespoons of oil. Use olive or corn oil. (Don’t be tempted to use saddle oil).
Salt. How much of this is up to you…probably a bit more than you use to rim a margarita.
2 slices of bread fresh from the chuck wagon. Cube it, but don’t trim it, pilgrim.


Directions:
Directions:
1. Herd up all the above ingredients and corral them in an electric blender. Turn the blender to “high speed” and let ‘er rip. Pause every now and again to scrape down the side of the blender with the rowel of a spur.
2. Take a sombrero (or a large bowl), put a sieve on top of it, and pour your blended mixture through that sieve. Press the mixture and stir it to get as much liquid as you can. Fling the solids behind a handy cactus. Taste the soupy mixture you’ve made. If it needs more salt, add some. If you’ve got a hankerin’ for vinegar, toss in some of that. Next put the whole shebang in an ice box or cold cellar, or refrigerator…any contraption where it can chill after settin’ for a spell. All of this should serve 6 city slickers or one hungry cowpoke. Yeehaaah!

 

 

 

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