Gazpacho #7
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .