Barbara kafka's gazpacho
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | Sweet onions; quartered | |
1½ | medium | Cucumbers; peeled and cut into |
2 | smalls | Green bell peppers; cut into 8 pieces |
6 | mediums | Tomatoes; cut into 8 pieces |
5 | larges | Garlic cloves |
1 | cup | V-8® vegetable juice |
½ | cup | Olive oil |
¾ | teaspoon | Chili powder |
1 | tablespoon | Kosher salt |
Directions
With the metal blad ein place, add the onion to the beaker. Process, turning on and off rapidly, until finely chopped, about 4 or 5 seconds.
Transfer onion to a large bowl. Repeat with cucumbers, then green peppers, and then 5 of the tomatoes.
Transfer all to the large bowl. Process remaining tomato with garlic, V-8, olive oil, and chili powder until a smooth liquid is formed. Combine with chopped vegetables and chill in a covered container.
Before serving, taste for salt. If texture is too thick, add more V-8, or a combination of V-8 and beef bouillon.
Makes 1½ quarts.
NOTE: Make this soup at least a couple hours before serving, so the flavors have a chance to combine. Overnight is even better.
NOTES : Delicious. I've adapted this over the years - little or no olive oil, but more V-8 or Clamato juice - or a combination (½ and ½) of V-8 and beef bouillon . It tastes terrific with seasoned croutons. It's a very nice thing to have in the refrigerator during the heat of the summer.
Recipe by: New Recipes for the Cuisinart - James Beard & Carl Jerome Posted to MC-Recipe Digest by KSBAUM <KSBAUM@...> on Mar 29, 1998
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