"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Iberian Gazpacho Recipe

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This recipe for Iberian Gazpacho, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Uzelac
Added: Sunday, January 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
A:
1/2 cup fresh tomato, peeled and seeded
1/2 cup cucumber, diced
1/4 cup celery
1/4 cup onion
1/4 cup EACH red pepper & green pepper,seeded.

B:
Just under 1/2 cup Italian bread crumbs
1 clove garlic
1/4 cup olive oil
1/4 cup wine vinegar
2 cups tomato juice or V-8
3-4 drops Tabasco
3-4 drops Worcestershire
salt to taste
parsley

Directions:
Directions:
Put A in food processor and mix until finely chopped
.
Add B and process 3 more seconds.

Place soup in container and refrigerate for several hours. Serve in chilled cup, topped with finely chopped parsley and paper thin sliced cucumber. Remaining A can also be used as garnish.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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