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GAZPACHO Recipe

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This recipe for GAZPACHO is from Cooking Capers With Dr. Dave, 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:  
6 large ripe tomatoes
2 sweet red bell peppers
2 medium-size yellow onions
2 large shallots
2 large cucumbers
1/2 cup olive oil
1 1/2 cups bottled tomato juice
3 eggs lightly beaten
pinch of cayenne pepper
salt and freshly ground black pepper to taste
1/2 cup chopped fresh dill
Directions:
Directions:
Wash and prepare the vegetables. Core and coarsely chop tomatoes saving the juice. Core, seed and coarsely chop peppers along with coarsely chopping the onions and shallots. Peel, seed and coarsely chop cucumbers.

In a bowl, whisk together vinegar, olive oil, reserved tomato juice, canned tomato juice, and eggs. In a blender, fitted with a steel blade, puree the vegetables in small batches, adding tomato -juice mixture as necessary to keep the blades from clogging. Do not puree completely; the gazpacho should retain some of its crunch.

Stir in cayenne, salt and pepper to taste, and dill. Cover and chill for at least 4 hours. Ladle the soup into bowls or mugs and enjoy!
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
As an aside, you can pour 4 ounces of Gazpacho and 6 ounces of Perrier water into a chilled glass and stir. Add ice cubes and garnish with a slice of cucumber. It's wonderful!

 

 

 

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