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Gazpacho Recipe

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This recipe for Gazpacho is from The Schulte/Stovie Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large tomatoes, peeled (1-3/4 lbs)
1 large cucumber pared and peeled
1 medium onion, peeled and halved
1 med green pepper quartered & seeded
1 pimento drained
2 cans (12 oz size) tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 tsp Tabasco
1-1/2 tsp salt
1/8 tsp coarsely ground black pepper
2 cloves garlic split
1/2 cup croutons
1/4 cup chopped chives
Directions:
Directions:
1. In electric blender, combine one tomato, 1/2 the cucumber, 1/2 the onion, a green pepper quarter, the pimento and 1/2 cup tomato juice. Blend high speed 30 sec to puree the veggies. 2. In large bowl, mix the pureed veg. with remaining tomato juice, 1/4 cup olive oil, the vinegar, Tabasco, salt and black pepper. 3. Refrigerate mixture covered until it is well chilled (about 2 hrs.) At the same time chill 6 bowls 4. Rub inside of small skillet with garlic, reserve garlic. Add rest of oil, heat. Saute croutons in oil until brown. Set aside. 5. Chop separately the remaining tomato, cucumber, onion and green pepper. Place each of these and the croutons in separate bowls. Serve as accompaniments. 6. Just before serving time, crush reserved garlic adding to soup mixing well. Sprinkle with chopped chives. Serve Gazpacho in chilled bowls with the accompaniments.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Maybe 20-25 min
Personal Notes:
Personal Notes:
I know, I know, it's cold soup, but what a zing! Laura made this for a school project and got great reviews!

 

 

 

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