Gazpacho #7

Yield: 8 Servings

Measure Ingredient
1 can (46-oz) tomato juice (vegetable juice is also great)
1 large Onion (bermuda or perhaps videlia are both good); finely chopped
2¼ cup Diced tomatoes
1½ cup Finely chopped sweet peppers (mix green; red, yellow, whatever)
½ tablespoon Honey
½ medium Cucumber; diced
1 medium Zuchini; diced
1 Ripe avacado; diced (up to)
4 Scallions; finely chopped
3 tablespoons Olive oil
½ Lemon; juice of
1 Lime; juice of
3 tablespoons Wine vinegar
6 Cloves garlic; minced
1 teaspoon Taragon
1 teaspoon Basil
½ tablespoon Dill weed
3 tablespoons Parsely
2 tablespoons Cilantro
1 dash Ground cumin (up to)
4 dashes Tabasco sauce (I prefer Frank's Red Hot)
Pepper to taste

From: Schramm <slitvin-@...>

Date: Wed, 10 Jul 1996 21:02:24 -0400 (EDT) I often serve this on Shavuos, alternating with vichysoise. It is also great for shalosh seudos.

Combine all ingredients and chill for at least 2-3 hours. The ingredients can be pureed, but at most I only puree half. The soup can get very thick, so you may choose before serving to add a cup of two of extra tomato juice if desired.

JEWISH-FOOD digest 250

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes