"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gazpacho Recipe

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This recipe for Gazpacho, by , is from Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Ann


3 large tomatoes chopped (or a large can of chopped tomatoes) - fresh is better!
1 green bell pepper
1 cucumber
1 red bell pepper
1 cup chopped celery
½ cup green onion
2 avocados
1/3 cup finely chopped cilantro
1/3 cup finely chopped basil
4 cups tomato juice (optional: spicy Clamato Juice)
5 tbsp. Balsamic vinegar
4 tbsp. olive oil
1 tsp. salt
½ tsp. pepper
Black olives – add if you like them/ sliced in half

You can really add anything you like or not add something you don’t care for.

Combine all ingredients and chill.

Personal Notes:
Personal Notes:
A friend gave me this recipe and I made it the day before I served it but added the avocados right before serving. It is great the next day if you have leftovers.




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