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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Gazpacho Recipe

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This recipe for Gazpacho is from The Engelhardt Family 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 cucumber, halved and seeded, but not peeled
2 red bell peppers
4 plum tomatoes
1 red onion
3 cloves garlic, minced
23 oz. tomato juice
1/4 C. white wine vinegar
1/4 C. olive oil
1/2 Tbsp kosher salt
1 tsp freshly ground pepper
Directions:
Directions:
Roughly chop the cucumber, peppers, tomatoes, and red onion into 1 inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over-process!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

 

 

 

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