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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Gazpacho Andaluz Recipe

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This recipe for Gazpacho Andaluz is from Team Moffitt Live United 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:  
2 Roma (plum) tomatoes, quartered
1 large cucumber, peeled and halved
1 onion, peeled and halved
1 cup green bell pepper, diced
1 (4 ounce) jar diced pimento peppers, drained
2 (12 fluid ounce) cans tomato juice or V8 (I prefer V8)
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot pepper sauce (Tabasco works well)
3/4 teaspoons salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup croutons
1/4 cup chopped fresh chives
Directions:
Directions:
1. In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables. I sometimes finely chop the ingredients by hand for a more chunky texture.

2. In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).

3. Meanwhile sauté the croutons in oil and add the garlic; transfer to a small bowl.

4. Place remaining finely chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2hr

 

 

 

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