"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Gazpacho Recipe

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This recipe for Gazpacho, by , is from TasteBUDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Brown


1 T. oil
2 T. lemon juice
2 small cloves garlic, minced
1 t. dill weed
1 slice day old bread (preferably rye or french)
5 large ripe peeled tomatoes (or 32 oz. can)
1 green pepper, chopped
4 or 5 green onions, chopped
1 medium cucumber
1 1/2 t. salt
coarse black pepper
1 t. sugar
1 (10 oz.) can chicken broth, skimmed of fat
1 t. Worcestershire
2-3 drops Tabasco

In blender or food processor, blend together oil, lemon juice, garlic, dill and crumbled bread. Add remaining ingredients. Blend well. Correct seasonings. Chill 4-5 hours.
Serve ice cold in chilled bowls. Garnish with croutons.

Personal Notes:
Personal Notes:
So refreshing, especially on a hot summer day!




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