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Alaine's Gazpacho Recipe

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This recipe for Alaine's Gazpacho is from Hey, Grandma, do you have the recipe for...?, 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:  
4 large tomatoes
1 large cucumber, peeled
1 onion, peeled
1/2 green pepper, seeded and diced
2 cloves garlic, pressed
approximately 1/2 46 oz can tomato or V8 juice
1/4 cup olive oil
1/4 cup red wine vinegar
1/4-1/2 teaspoon Tabasco sauce
1/2-3/4 teaspoons salt
1/4 cup chopped parsley
2 whole scallions, chopped
Directions:
Directions:
In a food processor pulse three of the tomatoes, about 3/4 of the cucumber, the onion, pepper & garlic until almost smooth. Put them in a 2 quart pitcher. Chop the remaining tomato and cucumber by hand about the size of peas and add to the pitcher. Add the oil, vinegar, Tabasco, and salt. Fill the pitcher with the juice, leaving enough room that you'll be able to stir. Refrigerate for at least 3-4 hours for the flavors to marry, overnight is better. Before serving adjust the salt, pepper and Tabasco as needed and add the parsley and scallions.
Personal Notes:
Personal Notes:
The temperature at which eaten partially determines how our palates perceive spiciness, and Tabasco sauce, onions and garlic all gain strength over time, so make the final seasoning adjustment for this soup right before you serve it.

 

 

 

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