Gazpacho #2
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Green pepper; seeded, chopped |
| 2 | Cucumbers; peeled, seeded & chopped | |
| 8 | Ripe tomatoes; peeled, mashed | |
| 3 | teaspoons | Salt |
| 1½ | teaspoon | Paprika |
| 1 | Clove garlic; mashed | |
| 1 | small | Onion; chopped |
| ¼ | cup | Olive oil |
| 9 | tablespoons | Wine vinegar |
| 1½ | cup | Cold tomato juice |
Directions
Vegetables must be chopped extremely fine. Combine half the vegetables with salt & paprika. Combine garlic, onion, oil, vinegar & tomato juice. Put half the liquid in the blender with half the vegetables. Run blender until vegetables are smoothly blended. Repeat with remaining vegetables & liquid.
Combine two batches & chill. Taste for seasoning & add more if desired. At the table, offer toasted croutons, chopped green pepper, cucumbers, avacados & scallions. This is especially good during the summer months & will keep in the refrigerator up to 2 weeks (in addition to being lo-calorie). This recipe makes ½ gallon.
PAT THOMPSON
TEXARKANA, TX
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .