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Sooo Cool....Mexican Gazpacho Recipe

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This recipe for Sooo Cool....Mexican Gazpacho is from International Women's Club of Bishkek Cookbook, 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 large cucumber, peeled, seeded and
coarsely chopped;
1 large raw green bell pepper, seeded
and coarsely chopped;
1 large raw onion, peeled and coarsely
chopped;
1 clove garlic, peeled and minced;
1/4 cup sun dried tomatoes, chopped
3 c tomato juice;
1/4 tsp. ground cumin
1/2 tsp Worcestershire sauce;
8-10 fresh grinds of pepper, black or
mixed;
3 T (lemon juice;
finely shredded zest from 1/2 lemon,
divided;
2 T fresh cilantro (or Italian
parsley), chopped;
4 scallions, trimmed and thinly sliced ; 1 lemon, thinly sliced.
Directions:
Directions:
Chill 4 bowls for serving.
Combine all ingredients, (except the scallions and lemon slices,
and 1/2 of the lemon zest which you'll be using to garnish), in a
glass or any other non-reactive bowl. (No metal bowls with
anything with an acidic base!)
Refrigerate at least 30-45 minutes before serving. Serve gazpacho, in chilled bowls and sprinkled with scallions and
slices of lemon, and a few sprinkles of lemon zest.

 

 

 

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