"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Gazpacho Recipe

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This recipe for Gazpacho, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Saturday, February 16, 2008


1 Clove Garlic, halved
1 Pkg. Lawry’s Taco Seasoning Mix
1-1/2 Cups Tomato Juice
1-1/2 Lbs. Fresh Tomatoes (about 6 medium)
1 Med. Cucumber, peeled, seeded, and chopped
1/4 Cup Green Pepper, chopped
3/4 Cup Green Onion, minced
2 Tbsp. Olive Oil
1 Tbsp. Vinegar
1 Tbsp. Cilantro, chopped
Lawry’s Seasoned Pepper

Rub large bowl with garlic. Empty taco seasoning mix into bowl. Add tomato juice and stir thoroughly. Peel tomatoes, remove core, and chop in small pieces. Add tomatoes, cucumbers, green pepper, and green onion to seasoned tomato juice. Then add olive oil, vinegar, and cilantro; mix thoroughly. Chill well before serving. Add a sprinkle of seasoned pepper. Makes 5-6 servings




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