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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Gazpacho Recipe

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This recipe for Gazpacho is from The Doughty Family & Friends Cookbook Project, 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 hothouse cucumber not peeled
2 bell peppers (red & green or yellow)
8 plum tomatoes
3 garlic cloves, minced
24 oz of V8 or tomato juice (3 cups)
1/2 Bunch of fresh cilantro
Juice of 1 Lemon
1/4 cup good olive oil
1/2 tbsp. sea salt
2 tsp freshly ground black pepper
1 hot pepper or red pepper flakes (optional)
Directions:
Directions:
Chop up the tomatoes, cucumber and peppers. Pulse small amounts in blender or food processor with about 1/2 the tomato juice, and then place in bowl or pitcher that can go in the fridge. Add garlic, cilantro, lemon juice, olive oil, salt & peppers to one of the small batches and process. Combine all processed ingredients and place in fridge to chill for 1/2 hour. Serve with croutons
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can keep some of the tomatoes and cucumber aside and chop it up to put in the finished soup if you like it less processed.

Croutons:
Cut up bread into cubes, toss lightly with either olive or vegetable oil (the olive oil makes a stronger flavor) sprinkle with kosher salt and pepper. Toast in oven at 350F for 20 minutes turning them often.

 

 

 

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