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Gazpacho Recipe

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This recipe for Gazpacho, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evelyn Vernon
Added: Friday, November 9, 2007


4 C tomato juice
2 C diced tomatoes
1 cucumber, peeled and diced
1 clove minced garlic
1 avocado, peeled and cut into 1/2 inch cubes
1/2 green bell pepper, cut into 1/4 inch pieces
1/2 large white onion, finely chopped
1/2 jalapeno pepper (seeds removed), finely chopped
juice of 1/2 lemon
juice of 1 lime
2 Tbl. light olive oil
1/4 C fresh basil, chopped
2 Tbl. tobasco sauce
1/2 Tbl. dried mexican oregano
1 tsp. honey
salt to taste

Put everything in large bowl and refrigerate for 1 hour.

Number Of Servings:
Number Of Servings:




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