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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spanish Gazpacho Recipe

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This recipe for Spanish Gazpacho is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, 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:  
3 large red tomatoes (about 3 cups)
1 medium tomatillo (Mexican green tomato), chopped
1 large cucumber, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large red onion, chopped
1 large jalapeño pepper, seeded and minced
3 garlic cloves, finely minced
2 3/4 cups tomato juice
1/3 cup chopped fresh basil
1/4 cup chopped fresh Italian flat leaf parsley
1 tablespoon olive oil
1/4 cup lime juice
2 teaspoons red wine vinegar
1/4 teaspoon salt
Dash ground black pepper
Dash hot red pepper sauce
Directions:
Directions:
Combine all ingredients in large bowl. Add half the mixture to a food processor bowl and blend until nearly smooth. Combine pureed soup with original mixture. Cover and chill at least 1 hour before serving.
Number Of Servings:
Number Of Servings:
Makes 6 servings (about 1 1/2 cups each)
Personal Notes:
Personal Notes:
On a hot day, this cold veggie soup really hits the spot. Don’t be intimidated by the long list of ingredients -- once you finish chopping, you’re done! Serve with hearty whole-grain bread and grilled fish.

 

 

 

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