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rusty's Gazpacho posted By Lladyrusty At Recipegoldmine.com 8/21/02 5:00:52 Pm 3/4 Pound Tomatoes, Peeled Seeded And Diced*
green Onions, Sliced
1 Medium Cucumber, Peeled, Seeded And Diced
1 Large Green Bell Pepper (or Poblano), Seeded And Diced
3/4 Pound Tomatoes, Peeled Seeded And Diced*
2 Cups Tomato Juice Or V8 **
1/2 Teaspoon Worcestershire Sauce
1 Dash Tabasco Sauce
2 Tablespoons Extra Virgin Olive Oil
1 Large Clove Garlic, Pressed
1 Teaspoon Fresh Chopped Cilantro, No Stems
1 Teaspoon Fresh Chopped Parsley, No Stems
salt, To Taste
freshly Ground Black Pepper, To Taste in A Blender/food Processor, Puree 3/4 Pound Tomatoes With Tomato Juice/v8, Worcestershire Sauce, Tabasco, Olive Oil, Garlic, Cilantro, Parsley, Salt, And Pepper. Chill In A Stainless Steel, Glass, Or Ceramic Bowl Until Ready To Serve (overnight Is Best). combine 3/4 Pound Tomatoes With The Onions, Cucumber And Pepper In A Small Stainless Steel, Glass, Or Ceramic Bowl. Prepare These Vegetables About 3 Hours Before Serving And Refrigerate. ladle Soup Into Individual Bowls. Float Vegetables On Top Of The Soup. Serves 2 Or 3. * I Use Roma Tomatoes When I Can Get Them.
** I Prefer V8 But Have Used Both. |
