"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Helen Corbitt's* Gazpacho Recipe

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This recipe for Helen Corbitt's* Gazpacho, by , is from The Morrison Family Gathering, 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!

Contributor:  
Contributor:  
Sherry Morrison

Category:
Category:

Ingredients:  
Ingredients:  
2 ripe tomatoes, peeled
1/4 c green pepper
1 cucumber, peeled
1 c cold tomato juice
2 TBSP olive oil
1 1/4 TBSP vinegar
Salt and pepper, to taste
Garlic salt or minced garlic, to taste
Dash of Tabasco

Directions:
Directions:
Process all ingredients in a blender. Refrigerate until cold. Serve in a cup with a slice of lime, as a garnish, along with a dollop of sour cream and cubed avocado to top off this amazingly refreshing soup.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I LOVE, LOVE, LOVE this recipe. I haven't made it in years, but it is a recipe I remember well from my childhood. I normally would never have been exposed to such a delicacy, but my Mother was a model in the Zodiac Room (a restaurant) at Neiman Marcus in Dallas and this was a favorite of new Chef, Helen Corbitt

*Helen Corbitt (19061978) was an American chef and cookbook author. Corbitt was born in New York but spent nearly 40 years in Texas promoting gourmet cuisine with new and unusual flavor combinations and serving temperatures.

 

 

 

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