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Gazpacho Recipe

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This recipe for Gazpacho, by , is from Grits to Gourmet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Garry Noah
Added: Monday, January 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4-6 ripe tomatoes, peeled and quartered
1/2 fresh cucumber sliced
1/2 cup finely chopped red onions
2 celery stalks cleaned and chopped
1 bell pepper finely chopped
1 jalapeno pepper, halved and seeded
1 large clove garlic, minced
1/4 cup apple cider vinegar
1/4 cup olive oil, extra virgin
black pepper to taste
24 ounces V-8 juice
1 lemon, juiced and seeds removed

Directions:
Directions:
Put V-8, lemon juice, rind of 1/2 lemon, vinegar, olive oil, garlic, celery, salt, black pepper and jalapeno pepper into blender. Process til mixture is smooth.
Add tomatoes, cucumbers, red onions and bell pepper and pulse the blender to chop remaining items. Do not blend as we want a chunky soup.
Chill and serve in soup bowl or in glass or mug over ice.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Best made and consumed in Spring and Summer when veggies are cheaper and available. If calorie conscious, a good lunch. Good as a first course for your main meal.

 

 

 

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