"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Gazpacho Sevillano Recipe

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This recipe for Gazpacho Sevillano, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Saturday, January 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 small clove garlic, peeled
½ small green pepper, chopped
½ small onion
½ small cucumber, chopped
6 tablespoons olive oil
2 tablespoons wine vinegar
2 large ripe tomatoes (or 2 cups Hunt's tomato juice)
4 cups ice water (or 2 cups water + 2 cup tomato juice)
Salt to taste

Extra diced cucumber, green pepper, green onions, tomato, croûtons or boiled egg for garnish.

Directions:
Directions:
Mix all ingredients except 3 cups of water or juice in a blender. Blend on low for a few seconds, then strain. (Sometimes, I don't strain for a thicker soup.) Add remaining water or juice and chill several hours. Offer any or all of these garnishes: diced cucumber, green pepper, chopped tomato, croûtons, chopped boiled egg, green onions.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
This is another great way to enjoy the bounty of the summer garden. Gazpacho will keep for a week in the frig. This cold soup and no cooking makes this an even better treat in the hot South.

 

 

 

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