Gazpacho Recipe Sought

[Guest guest]

Hi Everyone,

 

I have moved too many times and can no longer find my recipe for

Gazpacho which originally came from Vegetarian Times, July 1994.

 

I would dearly love to recover this lost recipe.

 

Alternatively, if someone has a favorite recipe for Gazpacho to pass

along, that would be great too!

 

Thanks, Arlene

[Guest guest]

Arlene, you can go to http://www.vegetariantimes.com/ to find your lost

recipe. There is a search box near the upper right of the page. I

filled in gazpacho and got about half a dozen hits. I don't know which

of those gazpacho recipes you wanted. If you find what you like, please

tell the group and I will post the recipe in our files, with a note that

it comes from Vegetarian Times.

 

I assume the recipe you liked was nice and spicy, right.

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

South Florida Vegetarian Events, http://www.soflavegevents.net

[Guest guest]

I don't have the VT one, and I don't know what TNT is, but here's a wonderful

gazpacho from America's Test Kitchen/Cook's Illustrated.

 

Barbara

 

* Exported from MasterCook *

 

Classic Gazpacho

 

Recipe By :Cook's Illustrated

Serving Size : 8 Preparation Time :0:00

Categories : Chap:Appetizers Chap:Side Dishes:Vegetable

Chap:Soups, Stews, Stocks Diet:Vegetarian

Ing:Vegetables Misc:Classics

Prep:Chill Pts:01

Source:CI

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds ripe medium beefsteak tomatoes -- cored and cut into

1/4-inch dice (about 4 cups)

1 pound red bell peppers -- cored, seeded, and cut into 1/4-inch

dice (about 2 cups)

1 pound cucumbers -- one peeled and the other with skin on, both

seeded and cut into 1/4-inch dice (about 2 cups)

1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) -- or

2 large shallots, peeled and minced (about 1/2 cup)

2 medium cloves garlic -- minced or pressed through a garlic press

(about 2 teaspoons)

1 1/2 teaspoons kosher salt

1/3 cup sherry vinegar

Ground black pepper

5 cups tomato juice

1 teaspoon hot pepper sauce -- such as Tabasco (optional)

8 ice cubes

Extra-virgin olive oil -- for serving

Garnishes

croutons

chopped pitted black olives

chopped hard-cooked eggs

avocado -- finely diced

 

Combine the tomatoes, bell peppers, cucumbers, onion, garlic, salt, vinegar, and

pepper to taste 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, if using, 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 (see note).

 

Source:

" New Best Recipe, p. 74 "

S(Internet Address):

" http://www.americastestkitchen.com/recipe/1190.shtml "

Ratings : Goodness 10

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 67 Calories; 1g Fat (5.8% calories from

fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 929mg

Sodium. Exchanges: 2 1/2 Vegetable; 0 Other Carbohydrates.

 

NOTES : 0.6 points complexity 9+6+5=20

 

Welch's and Fresh Samantha's are our favorite brands of tomato juice for this

recipe--not too thick, with a bright, lively flavor. This recipe makes a large

quantity because the leftovers are so good, but it can be halved if you prefer.

Traditionally, diners garnish their own bowls with more of the same diced

vegetables that are in the soup. If that appeals to you, cut some extra

vegetables while you prepare those called for in the recipe. Additional garnish

possibilities include croutons, chopped pitted black olives, chopped hard-cooked

eggs, and finely diced avocado.

 

8/05: this is wonderful! but depends greatly on the quality of the ingredients.

We got ours from the farmer's market.

 

Nutr. Assoc. : 1514 0 0 5203 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

At 04:32 PM 8/14/2005, you wrote:

>Hi Everyone,

>

>I am in desparate search of a gazpacho recipe that appeared in

>Vegetarian Times in July of 1994...I have moved too many times and

>cannot locate it!!!

>

>If someone has it and could pass it along, that would be fantastic.

>

>Alternatively, I am open to getting other TNT gazpacho recipes in case

>the old VT version cannot be located.

>

>Thanks,

>

>Arlene

 

Barbara Zanzig Kirkland, WA, USA

hertz http://www.isomedia.com/homes/hertz/

" You must be the change you want to see in the world. " -- Mahatma Gandhi

¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø,¸¸,

[Guest guest]

I think this may be the one you are looking for. I haven't been paying close

attention so if someone else already sent it I apologize. I found it in my

cookbooks and thought I would send it just in case. Pam

 

 

* Exported from MasterCook *

 

Gazpacho Soup (Vegan)

 

Recipe By :Vegetarian Times-Amanda Cushman 7/94 Issue

Serving Size : 6 Preparation Time :15:00

Categories : Soups - Mexican

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Medium Green Bell pepper -- diced

1 Medium Red Bell pepper -- diced

1 Medium Yellow Bell pepper -- diced

4 Stalks celery -- diced

2 cucumbers -- peeled and diced

28 Can Plum tomatoes -- chopped with liquid

6 Tablespoons lemon juice

2 tablespoons olive oil

3 cups cold water

1/4 cup Italian parsley -- chopped

1/2 cup fresh basil -- chopped

1/2 teaspoon salt

1/4 teaspoon Pepper

1 tablespoon Tabasco sauce

 

Combine all ingredients; mix well. Adjust seasonings. Serve chilled

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 140 Calories; 6g Fat (32.5% calories from

fat); 4g Protein; 23g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 246mg

Sodium. Exchanges: 0 Grain(Starch); 4 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : Variations: For a richer taste, add 2 to 3 tablespoons tomato

paste and a splash of red wine vinegar.

 

From ???@??? Fri Aug 02 23:36:40 1996

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0