Gazpacho Recipe
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Category: |
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Ingredients: |
Ingredients: 3 large, ripe tomatoes (about 1 ½ pounds) skinned and finely chopped
2 cucumbers or (6 mini European) chopped (peel and seed if using large cukes, I don’t peel mini cukes)
1 sweet onion chopped
shredded carrots as desired
1 46 oz bottle of V8 juice
1 cup beef broth if desired (good both ways)
1/3 cup apple cider vinegar
2 tsp of minced garlic
½ tsp Tabasco
¼ cup finely chopped cilantro
small amount ( 1 – 2 Tbls) of extra virgin olive oil if desired
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Directions: |
Directions:Mix all ingredients and refrigerate at least 2 hours or overnight. Taste before adding salt or pepper. I don’t add any salt or pepper. Serve cold. Nice served with a spoon of sour cream. |
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Personal
Notes: |
Personal
Notes: Cold soup was not something we had at the Bonk house. I didn't know it was something people ate until I lived in Ann Arbor and had it at the Whiffletree restaurant on Huron Street. The restaurant burned down many years ago. The recipe was once posted in the Ann Arbor News and I adapted it to this one that became, and still is, a summer favorite in our house.
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