"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gazpacho Recipe

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This recipe for Gazpacho, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Victoria Beason
Added: Monday, May 11, 2009


1 1/2 cups tomato juice
1 1/4 cups water
1 T. Italian dressing
1 T. Worcestershire sauce
3/4 cup cucumber, finely chopped
1/2 cup bell pepper, finely chopped
1 clove garlic, minced
1/4 tsp. pepper
1/2 tsp. Tabasco sauce
1 (10 3/4 oz.) can tomato soup
1 T. lime juice
2 T. red wine vinegar
2 T. olive oil
3/4 cup tomatoes, finely chopped
1/2 cup Spanish onion, finely chopped
1 T. cumin
1/4 tsp. salt

Combine all ingredients in a non-metal covered pitcher or bowl. Chill for at least 6 hours. Ladle into cups or small bowls and garnish with cucumber, lemon or lime slices.




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