"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Gazpacho Recipe

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This recipe for Gazpacho, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Edge
Added: Saturday, March 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 clove garlic, sliced
1 small onion, sliced
1/2 c. green pepper, thinly sliced
1 1/2 c. chilled tomato juice (V8 is a zesty choice)
1/2 medium cucumber, peeled, seeded and sliced
2 medium tomatoes, peeled, seeded and quartered
1 t. salt
1/4 t. pepper
1/2 c. chilled chicken broth
2 T. olive oil
3 T. wine vinegar

Directions:
Directions:
Chop first 3 ingredients with 1/2 c. tomato juice in a blender for 30 seconds or until very finely chopped. Add cucumber, tomatoes, salt and pepper. Chop 20 seconds or until ingredients are finely chopped but not smooth. Pour into bowl. Stir in remaining 1 c. tomato juice, broth, oil and vinegar. Cover and chill well. Serve in small bowls that are sitting in a slightly larger bowls of crushed ice. Garnish with watercress and cucumber slices or serve with an assortment of diced cucumber, green pepper, onion and tomato, as desired.

Number Of Servings:
Number Of Servings:
4 c., 4 to 6 servings
Personal Notes:
Personal Notes:
Refreshing and delicious during warm weather. Perfect for when those fresh garden tomatoes start coming in. Even better the second day. A bonus: just 65 calories per cup!

 

 

 

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