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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Gazpacho Recipe

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This recipe for Gazpacho is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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