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Iberian Gazpacho Recipe

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This recipe for Iberian Gazpacho, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ellen Uzelac
Added: Sunday, January 28, 2007


1/2 cup fresh tomato, peeled and seeded
1/2 cup cucumber, diced
1/4 cup celery
1/4 cup onion
1/4 cup EACH red pepper & green pepper,seeded.

Just under 1/2 cup Italian bread crumbs
1 clove garlic
1/4 cup olive oil
1/4 cup wine vinegar
2 cups tomato juice or V-8
3-4 drops Tabasco
3-4 drops Worcestershire
salt to taste

Put A in food processor and mix until finely chopped
Add B and process 3 more seconds.

Place soup in container and refrigerate for several hours. Serve in chilled cup, topped with finely chopped parsley and paper thin sliced cucumber. Remaining A can also be used as garnish.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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