"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Grandma Blanche’s Gazpacho Recipe

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This recipe for Grandma Blanche’s Gazpacho, by , is from Hunt to Harbor: A Charm City Cookbook, 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!

Hayley Moss


14 ounces (can) vine-ripened tomatoes, diced or chopped
2 whole, very ripe tomatoes, seeded (if desired), diced
1 pint tomato juice
1 cucumber, peeled, seeded, and diced
1/2 green pepper, diced
1/2 cup celery, diced
1/4 cup onion, diced
2 tablespoons vinegar - cider, white, or tarragon
2 tablespoons olive oil
2 cloves garlic, slightly smashed, on toothpicks
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
dash of garlic powder
dash of pepper (white if possible)
sprinkle of sugar

1 tablespoon chopped fresh chives
2 tablespoons parsley
Garnish: diced cucumber, tomato, green pepper, scallions

Note: this recipe requires refrigeration.

Combine all ingredients and chill well (this is very important; this recipe is even better a day later!).

Serve with garnish, as above, or with a spoonful of yogurt or sour cream.

Personal Notes:
Personal Notes:
Courtesy of the Garden Club of New Jersey, 1967. This is my mom's recipe for gazpacho that she got from her mother. We are from the Jersey Shore (Monmouth County, home to Asbury Park and Red Bank), so cold soup after a long, hot summer day is the best thing ever!




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