"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Gazpacho Recipe

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This recipe for Gazpacho, by , is from Harper Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patti Harper
Added: Tuesday, November 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 medium-sized, ripe tomatoes (Roma are especially good)
1 green bell pepper, seeded
1 red bell pepper, seeded
1 cucumber
2 cloves garlic
1 slice of bread (stale bread is okay)
1/4 cup olive oil
slash of vinegar
Salt and pepper to taste

Directions:
Directions:
1. Roughly chop the vegetables, removing the stems and seeds. Skins are perfectly acceptable in gazpacho soup.

2. Tear up the bread into chunks.

3. Mince or finely chop the garlic, or run it through a garlic press.

4. Add all the ingredients to a food processor, and puree until completely mixed. Do not over-process, as you want a soup, not a juice. Do this in batches if necessary.

5. If you do not have a food processor, chop the vegetables more finely, and process in a blender.



Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
This will keep in the fridge for several days if it last that long. We used to take this to the lake to serve company, too! The great thing about it is that you can add more items or spices to it and you can't go wrong. It's always delicious.

 

 

 

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