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Gazpacho Sevillano Recipe

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This recipe for Gazpacho Sevillano is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 small clove garlic, peeled
½ small green pepper, chopped
½ small onion
½ small cucumber, chopped
6 tablespoons olive oil
2 tablespoons wine vinegar
2 large ripe tomatoes (or 2 cups Hunt's tomato juice)
4 cups ice water (or 2 cups water + 2 cup tomato juice)
Salt to taste

Extra diced cucumber, green pepper, green onions, tomato, croûtons or boiled egg for garnish.

Directions:
Directions:
Mix all ingredients except 3 cups of water or juice in a blender. Blend on low for a few seconds, then strain. (Sometimes, I don't strain for a thicker soup.) Add remaining water or juice and chill several hours. Offer any or all of these garnishes: diced cucumber, green pepper, chopped tomato, croûtons, chopped boiled egg, green onions.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
This is another great way to enjoy the bounty of the summer garden. Gazpacho will keep for a week in the frig. This cold soup and no cooking makes this an even better treat in the hot South.

 

 

 

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