"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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