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Gazpacho Recipe

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This recipe for Gazpacho, by , is from The LaFarge Family Cookbook Project, 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:  
Vicki LaFarge

Category:
Category:

Ingredients:  
Ingredients:  

3 ripe medium beefsteak tomatoes (about 1 lbs, cored and cut into inch cubes (about 4 cups) or equivalent good quality canned tomatoes
2 small red bell peppers (about 1 lb), cored, seeded, and cut into slices, then into inch cubes (about 2 cups)
2 small cucumbers (about 1 lb), one peeled and the other with skin on, both seeded and cut into inch cubes (about 2 cups)
small sweet onion (such as Vidalia) or 2 large shallots, peeled and minced (about cup)
2-4 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 tsp table salt
⅓ cup sherry vinegar
5 cups tomato juice
1 tsp hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving

Directions:
Directions:
Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl.
Let stand until the vegetables just begin to release their juices, about 5 minutes.
Stir in the tomato juice, hot pepper sauce (optional) and ice cubes.
Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes.
Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes such as cilantro, chopped eggs, garlic croutons, or diced avocados

Number Of Servings:
Number Of Servings:
8-10 (3 quarts)
Preparation Time:
Preparation Time:
30 minutes plus 4 hours to blend

 

 

 

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