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Gazpacho Soup: A Cold Soup Recipe

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This recipe for Gazpacho Soup: A Cold Soup, by , is from The Gallimere Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, July 25, 2007


1 garlic clove
4 very ripe large tomatoes
1 medium onion
1 large cucumber, seeded
1 medium green pepper, seeded
1 c. fresh tomato puree
3 tbsp. olive oil
1 tbsp. wine vinegar
1 tbsp. lemon juice
1 1/2 tsp. salt
1 dash of Tobasco
Freshly ground black pepper to taste
Parsley, if desired

Peel 1 clove garlic, cut in half. Dip cut edges in salt, which has been sprinkled in a glass or pottery bowl, and rub all over bowl. Discard garlic.
Or add 1 chopped clove to the peeled and finely chopped tomatoes and the onion. Peel and seed the cucumber and the green pepper and chop finely.
Combine all in prepared bowl. Add 1 c. fresh tomato puree. (Press very ripe tomatoes through a sieve or buzz in blender.) May use a blender to chop all vegetables also. However, the consistency will be different in both cases. By hand you will have identifiable veggies, but if you blend too finely, they will be "soupy."
Add the olive oil, wine vinegar, lemon juice, Tobasco, salt and pepper. Blend well, cover, and chill well.

Personal Notes:
Personal Notes:
Put ice cube in each chilled bowl and add soup. Sprinkle with parsley. If veggies have been blended, put out separate bowls of chopped tomatoes, cucumber, onions, and peppers to sprinkle on top.




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