Gazpacho Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup cucumbers, peel, cut lengthwise, remove seed, and dice
2 - 3 fresh Anaheim chilies, washed, seeded, and steamed
3 cloves garlic
1 tsp. salt
1/2 tbsp. olive oil
1/4 wine vinegar
2 cups chicken broth
2 cups Snappy Tomato juice or V-8 juice
1 lb. tomatoes, cubed
Large dash of Worcester sauce
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Directions: |
Directions:Put all ingredients into a blender. You may have to puree batches to complete the entire amount. Blend until very smooth. Add a dash of Worcester sauce and refrigerate 4-5 hours. The soup should be medium think. Garnish with the following: 1 cup each of chopped cucumber; peeled and seeded, 1 bunch chopped green onions. 2 diced tomatoes, 2 green pepper; diced or 4 fresh Anaheim chilies, 1 cup almonds or walnuts; chopped, 1 cup boiled eggs; chopped, 1 cup celery; chopped, 1 cup black olives; sliced, and top with sour cream.
Pour chilled soup into a chilled soup tureen or large bowl. Surround the tureen with the small bowls of condiments. Fill deep soup bowls about half full and allow guests to add their own condiments.
Preparation Time: 30 minutes (4-5 hours to refrigerate)
Serves 3-6 |
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Number Of
Servings: |
Number Of
Servings:4 - 6 |
Preparation
Time: |
Preparation
Time:30 minutes (4-5 hours to refrigerate) |
Personal
Notes: |
Personal
Notes: A Very good company soup, especially nice in the summer. Makes a big hit at a patio party.
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