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Cucumber-Tomato Gazpacho Recipe

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This recipe for Cucumber-Tomato Gazpacho is from CulinArt, 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:  
6 LBS Tomatoes, cored and coarsely chopped
2 ea Cucumbers, peeled, seeded- 1 coarsely chopped, 1 finely diced
4 ea Red Bell Peppers, Split, Cored, seeded- 2 coarsely chopped, 2 finely diced, rinsed
2 ea Jalapenos, Stemmed, Seeded and coarsely chopped
1/2 Cup Red Onions, finely diced and rinsed
1/2 Cup Sherry Vinegar
1/2 Cup Olive Oil
2 tsp Kosher Salt
1 tsp Black Pepper
1/4 Cup Fresh Cilantro, coarsely chopped
Parmesan Crisps
1 Cup Parmesan Cheese, grated
2 TBS Olive Oil

Directions:
Directions:
"For Soup:
In a food processor, working in batches puree the tomatoes with the coarsely chopped cucumbers, red pepper and jalapenos. Pour into a large bowl and Fold in the remaining ingredients.
To Make the Crisps:
Heat oven to 350 degrees, Grease ½ sheet pan with olive oil and sprinkle 1 TBS of grated cheese for form a circle, Repeat with remaining cheese. Bake 5-6 minutes until fully melted. Remove with a spatula onto a separate sheet pan to cool. Serve with Gazpacho"

Number Of Servings:
Number Of Servings:
24

 

 

 

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