"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

GAZPACHO Recipe

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This recipe for GAZPACHO, by , is from A HOMECOOK NOT A CHEF, 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:  

Category:
Category:

Ingredients:  
Ingredients:  
1 LBS TOMATOES (CHOPPED)

16OZ TOMATO JUICE

1 C. CUCUMBER ( diced )

1 C. RED BELL PEPPER ( diced )

C. RED ONION. ( diced )

1 JALAPENO (SEEDED & MINCED)

1 GARLIC CLOVE

C. OLIVE OIL

1 LIME (JUICED)

2 TSP BALSAMIC VINEGAR

2 TSP WORCESTERSHIRE

TSP CUMIN

1 TSP SEA SALT

TSP BLACK PEPPER

2 TBS FRESH BASIL (CHIFFONADE)

Directions:
Directions:
IN FOOD PROCESSER, BLEND TOMATOES AND STRAIN MUSH UNTIL JUICED. ADD TO JUICE TOMATO JUICE, CUCUMBER, BELL PEPPER, RED ONION, JALAPENO, GARLIC, OLIVE OIL, CUMIN, LIME JUICE, BALSAMIC VINEGAR, WORCESTERSHIRE, SALT AND PEPPER, PUREED MIXTURE UNTIL SMOOTH, ADD MORE SALT & PEPPER TO TASTE.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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