Ingredients: |
Ingredients: 1 egg
2 cups chopped fresh Roma tomatoes
1/2 cup chopped yellow pepper
1 cup chopped cucumber, seeds removed
1/2 cup finely chopped red onion
2 tbsp. olive oil
Juice of 1/2 lemon
2 cups beef broth (made from dried bouillon)
1/4 cup red wine vinegar
1/4 cup finely minced cilantro
1 teaspoon dried oregano
2 tablespoons Worcestershire
Pepper, coarsely ground
2 cloves garlic, finely chopped
Salt
26 to 30 oz. tomato juice
1/2 cup plain bread crumbs
Tapatio hot sauce, to taste (several dashes)
1/3 tsp. cayenne pepper
Garnish (optional): chopped parsley, minced red onion, chopped olives, croutons
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Directions: |
Directions:Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes.
In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.
Sprinkle garlic with a pinch of salt, and set in bowl.
When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.
Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture. Add bread crumbs and stir so that they dissolve into liquid.
Taste for seasoning and add salt, pepper, cayenne and Tapatio to taste. Chill for at least 4 hours and serve. Better if prepared 1 day ahead. Garnish with chopped parsley, minced red onion, and chopped olives if desired.
I make a red wine vinegar with fresh herbs and sundried tomatoes that I use in all of my recipes. |
This recipe for Gazpacho is from