"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Gazpacho, by Jenny Boynton, is from Cooking in Cottontown,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cucumbers Green bell peppers Red bell peppers Yellow bell peppers Sweet onion 1/4 - 1/2 c olive oil (extra virgin) 3 - 5 T red wine vinegar Clamato juice Sweet sherry Tomatoes (Mortgage Lifter is best)
I don't measure so add in whatever ratio you like. Peel cucumbers and tomatoes (I use a blender). Cut everything into pieces and chop. Add liquids as needed. Add sherry to taste. Best if chilled overnight. Serve with a garnish of sour cream.
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