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Gazpacho Recipe

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This recipe for Gazpacho, by , is from Donges Bay's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Gorlinski Family
Added: Saturday, October 15, 2005


1 large onion
3 medium tomatoes, peeled
1 large cucumber, peeled
1 green pepper
1 canned pimiento, drained *
12 oz tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 tsp Tabasco
1 1/2 tsp salt
1/8 tsp pepper
croutons and chopped chives

Prepare vegetables. Cut cucumbers into cubes. Cut onion in half. Cut green pepper into quarters, removing seeds. In large bowl, combine two of the peeled tomatoes, sliced and half of the cucumbers, onion and green pepper. Add pimiento and 1/2 cup tomato juice. Mix. In small bowl, blend remaining tomato juice, olive oil, vinegar, Tabasco, salt and pepper.

Put half the mixture into a blender or food processor. Blend. Repeat with the other half of the vegetable mixture.

Chop remaining tomato, cucumber, onion and green pepper and refrigerate. In a large bowl, mix pureed vegetables and oil, vinegar etc. Refrigerate for three hours.

To serve, ladle into individual soup bowls, sprinke with croutons and chives. The reserved chopped vegetables should be added to each individual serving.

*Although the recipe calls for pimiento, I have never used it.




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