"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, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ann Little Kelly
Added: Thursday, May 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup olive oil
4 Tbsp. lemon juice
6 cups tomato juice
2 cups beef broth
1/2 cup finely minced onion
2 tomatoes, peeled and cubed
2 cups finely minced celery
1/4 tsp. Tabasco
2 Tbsp. salt
1/2 tsp. freshly grounded black pepper
2 green peppers, finely chopped
2 cucumbers, diced
Croutons

Directions:
Directions:
Beat together the oil and lemon juice. Stir in the tomato juice, broth, onions, tomatoes, celery, tabasco, salt and pepper. Taste for seasoning; the mixture should be well seasoned. ( It may require more salt or tabasco depending on individual taste.)
Chill the soup at least 3 hours.
Pour into a tureen.
Serve the green peppers, cucumbers and croutons separately to be passed and added to each serving.
The soup will keep several days in the refrigerator.

Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
This is great for lunch on a hot day.

 

 

 

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