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Gazpacho
4
1
2
1
1
2
2
6 oz. Tomato juice (large can)
Medium onion, chopped
Large tomatoes, peeled and chopped
Green pepper, chopped
Cucumber, peeled, seeded, chopped
Scallions, chopped
Large cloves of garlic, crushed
¼
2
Cup Fresh cilantro leaves, chopped
Teaspoon Olive oil
2
2
Teaspoon Fresh lime juice (use fresh, reconstituted just doesn't cut it)
Teaspoon Red wine vinegar
1−½ Teaspoon Lemon juice (again, fresh)
1 Teaspoon Dried whole tarragon
1 Teaspoon Dried whole basil
1 Teaspoon Honey
½
¼
1
Teaspoon Salt
Teaspoon Freshly ground black pepper
Teaspoon Ground cumin
Tabasco sauce, to taste (anywhere from a few drops to ¼ teaspoon, but use more
and you'll overpower the other flavors)
Combine all ingredients in large non−metallic container; stir well. Process
in batches in an electric blender until somewhat smooth, but don't puree.
Gazpacho should have texture. Chill at least 2 hours. Makes 11 to 12 cups
Gazpacho
46
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