"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Gazpacho Recipe

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

Randy Dillard
Added: Thursday, June 11, 2009


1 cup cucumber, peeled, seeded, chopped
1½ pounds Roma tomatoes, seeded, chopped
½ cup red bell peppers, chopped
1½ cup red onion, chopped
2 medium celery stalks, chopped
2½ cups V-8 tomato juice
¼ cup white wine vinegar*
¼ cup good olive oil (optional)
1 teaspoons freshly ground black pepper
½ chopped jalapeño, seeded and minced
juice from 1 lemon -or- lime
½ tablespoon kosher salt
1 - 2 garlic cloves, finely minced -or- ½ teaspoon garlic powder

Recommended Garnishes:

sour cream
cold boiled shrimp
chopped cilantro -or- parsley

Put 1½ cups of mixed vegetable into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After the vegetables are processed, combine them in a large bowl and add the tomato juice, vinegar, olive oil, salt, pepper, and rest of the vegetables. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop, at least overnight.

Personal Notes:
Personal Notes:
*Balsamic vinegar would be an excellent substitute for the white wine vinegar. I recommend Spectrum Organic White Wine Vinegar in this recipe.




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