Barb's Best Gazpacho
Edit Page
Report
Scan day: 08 February 2014 UTC
37
Virus safety - good
Description: Made from roma tomatoes, garlic, and cucumbers. Makes six servings, from Recipe Source.
RecipeSource: Barb’s Best Gazpacho RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * BARB'S BEST GAZPACHO Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Garlic cloves, chopped 5 Juicy medium tomatoes 5 Roma tomatoes, ripe 2 md Cucumbers, English, peeled, -cut in 1-in pieces 1 lg Spanish or red onion 1 lg Green bell pepper, cored, -seeded and ribbed 1 lg Red bell pepper, cored, -seeded and deribbed 2 c Tomato juice, or vegetable -juice cocktail 1/4 c Olive oil, extra virgin 1/4 c Red wine vinegar 1/2 c Vodka or vermouth (OPTIONAL) 2 tb Lime juice, fresh 1 tb Worcestershire sauce 2 Glubs Tabasco sauce, or to -taste 1/4 ts Cayenne pepper, or to taste 1 tb Celery salt, or to taste Freshly ground pepper 2 Inner ribs celery, very -finely diced Number of Servings: 6 homemade garlic croutons (optional) Core the 5 medium tomatoes and coarsely chop them. Whiz the garlic in a blender or food processor, add the tomatoes and puree until smooth. Strain the puree into a large non-reactive bowl. Coarsely chop 1 of the cucumbers, 1/2 of the onion, and 1/2 of the green and red bell peppers. Add the chopped vegetables to the processor (if using a blender, add 1/2 cup of the tomato or vegetable juice as well). Process until liquified; strain into the large bowl, pressing down with the back of a spoon to extract all liquid. Add to the bowl the remaining juice, olive oil, red wine vinegar, vodka or vermouth if using, lime juice, worcestershire, Tabasco, cayenne pepper, celery salt and pepper. Stir well. Cover and refrigerate for 4 hours or overnight. Finely dice the Roma tomatoes, remaining 1/2 onion, 1/2 green and red peppers and 1 cucumber. Add the finly diced celery. Reserve, refrigerated in small mixing bowl. To serve, ladle soup into chilled individual bowls. Sprinkle with the chopped vegetables
Size: 2048 chars
Contact Information
Email: —
Phone&Fax: —
Address: —
Extended: —
WEBSITE Info
| Page title: | RecipeSource: Barb’s Best Gazpacho |
| Keywords: | |
| Description: | |
| IP-address: | 184.105.210.10 |