Gazpacho Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cloves garlic, minced
½ red onion, diced, divided
1 large cucumber, diced, divided
1 cup red or green pepper
5 Roma tomatoes, diced, divided
1 zucchini, diced, divided
2 stalks celery, diced, divided
1 dash salt, to taste
4 cups tomato juice, divided
¼ cup extra virgin olive oil
4 tablespoons red wine vinegar
2 tablespoons white sugar. 1|2 cup green grapes
1/ teaspoons cumin
6 dashes Tabasco
1 dash black pepper, to taste
1 Cilantros per taste
Thin with 1/2 c vegetable stock
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Directions: |
Directions:1. In the bowl of a food processor or in a blender, combine the minced garlic with the red onion, BUT process veggies separately then add together in large bowl with the tomato juice, and all of the olive oil, red wine vinegar, sugar, Tabasco, and salt.
2. add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)
4. Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least 2 hours.
5. Remove the soup from the refrigerator and stir. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. Serve with grilled bread or toasted baguette |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:3 hours |
Personal
Notes: |
Personal
Notes: I just love these flavors.
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