"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Gazpacho Recipe

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This recipe for Gazpacho, by , is from Grandma Penny's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Penny Delany


2 large tomatoes, peeled
1 large cucumber, pared and halved
1 medium onion, peeled and halved
1 medium green pepper, quartered and seeded
1 pimiento, drained
2 cans (12 oz. size) tomato juice
c. olive oil
⅓ c. red wine vinegar
1 tsp. salt
⅛ tsp. coarsely ground black pepper
2 cloves garlic, crushed

chopped chives
sour cream

In electric blender, combine 1 tomato, cucumber, onion, green pepper, pimiento and
c. tomato juice.
Blend covered on high speed for 30 sec. to puree.
In a large bowl, mix the pureed vegetables with remaining tomato juice, olive oi, vinegar, Tabasco,
salt and pepper.
Refrigerate mixture covered for 2 hr.
Chop remaining tomato, cucumber, onion and green pepper separately. Place in separate bowls.
Serve as accompaniments.
Just before serving, add crushed garlic and mix well.
Serve in chilled bowls with accompaniments, sour cream, chives and croutons.

Number Of Servings:
Number Of Servings:
6 servings




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