"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Gazpacho (Cold Vegetable Soup) Recipe

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This recipe for Gazpacho (Cold Vegetable Soup), by , is from 'We Love You Alison' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debra Jeffery and Bill Gagnon
Added: Saturday, September 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 large tomatoes (2 1/2 lb.)
2 c. tomato juice
1 medium cucumber
1 medium onion, finely chopped
1 green pepper, finely chopped
1 clove garlic, minced
1/4 c. olive oil
2 T vinegar
1 serrano chili pepper, finely minced

Directions:
Directions:
Plunge tomatoes in boiling water for 30 seconds to loosen skins, then place in separate pan of cold water. (I generally do 2-3 tomatoes at a time). Peel skins off, core and coarsely chop tomatoes (approximate. 6 cups).

In a large bowl (that has a tight fitting lid) combine the tomatoes, tomato juice, cucumber, onion, green pepper, garlic, oil, vinegar and serrano chili. Cover and chill.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I generally use about 1/8 c. olive oil and increase the garlic to 2 cloves, adjusting to our personal taste. Bill and I like to serve along with toasted kalamato olive bread slices. You can use croutons if you like. This is a great meal during those very hot and humid summer days.

 

 

 

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