Powered By
"GAZPACHO" No, I didn't sneeze...this is a wonderful
tomato-based Spanish soup that's traditionally served
chilled so it's perfect for Spring or Summer. There are
probably as many recipes for gazpacho as there are
families in Spain and here's just one to introduce you
to the taste. Pull this one out on a hot day when you
don't feel like cranking up the oven.

Perhaps I will add this to my Mother's Day fiesta party
menu we're calling it "Cinco De MOMMO" lol I think I'm
going to get t-shirts made up ;o) And since Mother's Day
is after Cinco De Mayo there will be plenty of colorful
decor on clearance ready for me to snap up... score!


Email Me




2 plum tomatoes, quartered
1 large cucumber, peeled and halved
1 onion, peeled and halved
1 cup green bell pepper, diced
1 4-ounce jar diced pimento peppers, drained
2 12-fluid ounce cans tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup croutons
1/4 cup chopped fresh chives

In a blender combine one tomato, half the cucumber, half the
onion, a green bell pepper quarter, the pimento and 1/2 cup
tomato juice. Blend at high speed, covered, for 30 seconds
to puree the vegetables. In a large bowl mix the pureed
vegetables with remaining tomato juice, 1/4 cup olive oil,
vinegar, tobasco, salt and ground black pepper. Cover mixture
and refrigerate until it is well chilled (about 2 hours).
At the same time, refrigerate 6 serving bowls. Meanwhile
saute the croutons in oil and add the garlic. Chop (separately)
the remaining tomato, cucumber, onion and green bell pepper.
Place the croutons and each of these chopped vegetables in
separate bowls to serve as accompaniments. Serve soup in
chilled bowls. Just before serving time, sprinkle with chopped
chives for garnish.

Yield: 6 Servings
Category: Soups, Vegetarian


*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*


Microwaving makes garlic easier to peel and lessens the
"garlicky" smell on your hands.

Microwave unpeeled garlic cloves at 100 percent power 10
to 20 seconds, cool, and store in a self-sealing plastic
bag in the coldest part of the refrigerator.

Use the garlic within two weeks.

Top Viewed Issues