"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sooo Cool....Mexican Gazpacho Recipe

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This recipe for Sooo Cool....Mexican Gazpacho, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

International Women's Club of Bishkek
Added: Monday, May 4, 2009


1 large cucumber, peeled, seeded and
coarsely chopped;
1 large raw green bell pepper, seeded
and coarsely chopped;
1 large raw onion, peeled and coarsely
1 clove garlic, peeled and minced;
1/4 cup sun dried tomatoes, chopped
3 c tomato juice;
1/4 tsp. ground cumin
1/2 tsp Worcestershire sauce;
8-10 fresh grinds of pepper, black or
3 T (lemon juice;
finely shredded zest from 1/2 lemon,
2 T fresh cilantro (or Italian
parsley), chopped;
4 scallions, trimmed and thinly sliced ; 1 lemon, thinly sliced.

Chill 4 bowls for serving.
Combine all ingredients, (except the scallions and lemon slices,
and 1/2 of the lemon zest which you'll be using to garnish), in a
glass or any other non-reactive bowl. (No metal bowls with
anything with an acidic base!)
Refrigerate at least 30-45 minutes before serving. Serve gazpacho, in chilled bowls and sprinkled with scallions and
slices of lemon, and a few sprinkles of lemon zest.




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