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Gazpacho Recipe

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This recipe for Gazpacho, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betsy Curry
Added: Saturday, July 15, 2006


1 - 14 oz. can chopped tomatoes
1 - rib of celery, cut into 2 inch chunks (optional)
1 cucumber, peeled and cut into chunks
1 pepper, yellow, red, orange or green, cut up
1 12 oz. can V-8 juice
2 T. olive oil
2 T. red wine vinegar
Garlic to taste
Salt and pepper to taste
Onion powder to taste
Hot Pepper sauce (Tabasco)

Place all ingredients in blender jar and blend until chopped and mixed. Make early in the day and put blender jar in refrigerator for about 4 hours or until well chilled. I serve this for dinner with chunks of avocado, chilled shrimp and a dollop of sour cream. You can also add a zucchini or yellow squash when blending. Makes 4 servings at 92 calories per serving.




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