Guest guest Posted March 22, 2006 Report Share Posted March 22, 2006 Sounds a lot like mine, but I add cilantro and lime juice, plus a little sugar to cut the acidity of the tomatoes. AmyF Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2006 Report Share Posted March 22, 2006 I love it so much. Most people just eat it during the hot summer months...not me...I like it year 'round. Joanie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2008 Report Share Posted August 4, 2008 Here you go! This is a recipe I developed after hating a couple of others. I LOVE this!! Perfect summertime soup! I go heavy on the garlic and add hot sauce. Gazpacho Mio 1 cup peeled, chunked tomato (about 2 medium) 1 cup diced green pepper 1 cup diced celery 1 cup chopped cucumber 1/4 cup diced green onion 1 Tblspn snipped parsley 1 tsp chives, sliced fine 1 small clove garlic, minced 1/4 cup red wine vinegar 1/4 cup olive oil. 1 tsp salt or to taste (suggest you taste and adjust at the end) 1/8 tsp pepper or to taste 1 tsp worcestershire 2 cups tomato juice Combine all chopped vegetables. add rest of ingredients and refridgerate overnight or at least several hours. Serve chilled. Linda Hutchinson On Mon, Aug 4, 2008 at 2:33 PM, recycler562 <recycler562 wrote: > I check the files for a Gazpacho recipe but didn't see one. Anyone > have a TNT recipe for me? > > Thanks! > Linda > > > > --- > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2010 Report Share Posted January 4, 2010 Gazpacho -------- Preparation: 20 minutes + 1 hour to chill -------- 1 kg (2 1/4 lb) ripe tomatoes 2 medium green capsicums (bell peppers) 1 medium red onion 1 large cucumber 1/4 cup basil leaves 1 fresh small red chilli 1/4 cup red wine vinegar 8 teaspoons vegetable -OR- olive oil 1 clove garlic, crushed 2 cups tomato -OR- mixed vegetable juice 8 teaspoons tomato paste salt and pepper, to taste crushed ice, to serve 1. Chop a quarter of the tomatoes, capsicums (bell peppers), onion and cucumber finely, then combine in a medium bowl. 2. Add basil, cover and chill. 3. Process remaining ingredients, except ice, in batches, to a coarse puree. Season with salt and pepper. Cover with plastic food wrap; chill for 1 hour. 3 To serve, place 1 tablespoon ice in each servinq dish; ladle soup into dish; top with chopped vegetables. VARIATION: Adding a splash of aged balsamic vinegar just before serving is a nice touch. TIP: For maximum flavour, choose ripe red tomatoes. Serves 8. Quote Link to comment Share on other sites More sharing options...
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