Spanish Gazpacho Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 14 oz can of Italian tomatoes
14 oz Campbell's Tomato Juice
½ cup red wine vinegar
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp Tabasco sauce
Salt and pepper to taste
2 cups seeded and chopped tomatoes (approximately 6 plum tomatoes)
2 cups chopped yellow bell pepper and red bell pepper
½-1 Jalapeno pepper
1 cup chopped celery
2 cups chopped cucumber
½ red onion, chopped
½ cup chopped fresh parsley
2 cloves garlic
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Directions: |
Directions:Combine first eight ingredients in a large bowl. Season with salt and black pepper.
Pulse tomatoes in a food processor until blended but still a bit chunky. Add to vegetable mixture.
Pulse bell peppers and jalapeno pepper, celery, and cucumber in separate batches in food processor. Add each to soup.
Pulse together onion, parsley and garlic in food processor. Stir into soup. Chill gazpacho until cold, at least 1 hour. (Soup will keep 2-3 days in refrigerator.)
Serve bowls of chilled gazpacho with Benedictine sandwiches.
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour + 1 hour chilling time |
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