Guest guest Posted October 28, 2007 Report Share Posted October 28, 2007 Garden Gazpacho 1/2 c. cooked corn 1 yellow tomato, seeded and chopped 1 c. raw zucchini, chopped 1/2 diced carrots, cooked until crisp-tender 1/2 c. peas, cooked 1/2 c. English or pickling cucumber, peeled or unpeeled 2 c. V-8 or other vegetable juice 2 tsp. lime juice 2 Tbsp. fresh basil or parsley 1/4 tsp. salt or to taste 1/8 tsp. cayenne pepper 1. Mix all ingredients in a medium bowl and stir until combined. 2. Chill for 1 - 2 hours or overnight before serving. Serve cold. Yield: Four 1-cup servings Need Gluten Free, Wheat Free, Casien or Dairy free Come check out the New group for gluten Free Recipes. Make_it_Gluten_Free Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2007 Report Share Posted October 28, 2007 In a message dated 10/28/2007 1:42:35 P.M. Eastern Daylight Time, flashback_lunchbox writes: I'm loving all the gazpacho recipes that have been posted lately. I love gazpacho too. I never decide if it is gazpacho or soup until its done. I also take the ball salsa pouches and use them for gazpacho. They are pretty mild, so I spice them up and chill them. Yummy! I should have canned more of it this summer. I was eating it as fast as I canned it and for a while I ran out of jars. Amy ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2007 Report Share Posted October 28, 2007 I'm loving all the gazpacho recipes that have been posted lately. Jeff , " Jenn Bartimus " <jlbart74 wrote: > > Garden Gazpacho > > 1/2 c. cooked corn > 1 yellow tomato, seeded and chopped > 1 c. raw zucchini, chopped > 1/2 diced carrots, cooked until crisp-tender > 1/2 c. peas, cooked > 1/2 c. English or pickling cucumber, peeled or unpeeled > 2 c. V-8 or other vegetable juice > 2 tsp. lime juice > 2 Tbsp. fresh basil or parsley > 1/4 tsp. salt or to taste > 1/8 tsp. cayenne pepper > > 1. Mix all ingredients in a medium bowl and stir until combined. > > 2. Chill for 1 - 2 hours or overnight before serving. Serve cold. > > Yield: Four 1-cup servings > > > Need Gluten Free, Wheat Free, Casien or Dairy free > Come check out the New group for gluten Free Recipes. > Make_it_Gluten_Free > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2007 Report Share Posted October 28, 2007 I will look to see if I can find you some more of my TNT recipes. Jenn Need Gluten Free, Wheat Free, Casien or Dairy free Come check out the New group for gluten Free Recipes. Make_it_Gluten_Free , " flashback_lunchbox " <flashback_lunchbox wrote: > > I'm loving all the gazpacho recipes that have been posted lately. > > Jeff > > > , " Jenn Bartimus " > <jlbart74@> wrote: > > > > Garden Gazpacho > > > > 1/2 c. cooked corn > > 1 yellow tomato, seeded and chopped > > 1 c. raw zucchini, chopped > > 1/2 diced carrots, cooked until crisp-tender > > 1/2 c. peas, cooked > > 1/2 c. English or pickling cucumber, peeled or unpeeled > > 2 c. V-8 or other vegetable juice > > 2 tsp. lime juice > > 2 Tbsp. fresh basil or parsley > > 1/4 tsp. salt or to taste > > 1/8 tsp. cayenne pepper > > > > 1. Mix all ingredients in a medium bowl and stir until combined. > > > > 2. Chill for 1 - 2 hours or overnight before serving. Serve cold. > > > > Yield: Four 1-cup servings > > > > > > Need Gluten Free, Wheat Free, Casien or Dairy free > > Come check out the New group for gluten Free Recipes. > > Make_it_Gluten_Free > > > > > > Quote Link to comment Share on other sites More sharing options...
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