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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Gazpacho Recipe

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This recipe for Gazpacho is from Our Family 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!


Category:
Category:

Ingredients:  
Ingredients:  
8 large tomatoes
2 cucumbers
1 large green pepper
1 large yellow pepper
1 small onion
1 jalapeño pepper, seeded
32 oz V-8© Juice
⅓ c red wine vinegar
1 T lemon rind, grated
¼ c lemon juice
2 tsp salt
1 tsp paprika
2 tsp hot sauce, or to taste

Toppings:
Sour cream
Avocado slices
Croutons
Steamed shrimp
Chopped fresh cilantro
Chopped fresh mint

Directions:
Directions:
Peel tomatoes and cucumbers. Cut tomatoes and cucumbers, bell peppers and onion to quarters. Remove and discard cucumber and pepper seeds. Process vegetables, jalapeño pepper and garlic in a blender or food processor until smooth, stopping to scrape down the sides.

Transfer mixture to a large bowl, and stir in vegetable juice and next 6 ingredients. Cover and chill, stirring often, about 8 hours. Serve with toppings, if desired.

Note: To peel the tomatoes: Bring a large pot of water to a boil. Put tomatoes in boiling water for about 10-15 seconds. Remove. Put in ice bath. Peeling should be much easier.

Number Of Servings:
Number Of Servings:
Yield: 12 1/2 cups
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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