Our favorite gazpacho
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Tomato juice; divided |
| 2 | tablespoons | Olive oil |
| 3 | tablespoons | Red wine vinegar |
| 1 | Clove garlic | |
| 2 | Tomatoes; (medium) peeled and quartered | |
| 1 | Cucumber; (small) cut into pieces | |
| ½ | Green pepper; (medium) chopped | |
| 3 | Stalks celery; sliced | |
| ¼ | Onion; cut into pieces | |
| 4 | Sprigs parsley | |
| 1 | Avocado | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| 1 | cup | Croutons; for garnish |
| Cucumber slices for garnish | ||
Directions
Place 1 cup tomato juice, olive oil, vinegar and garlic into blender. Blend until
garlic is finely chopped.
Add half each of tomato, cucumber, green pepper, celery, onion, parsley, avocado,
salt and pepper. Blend until vegetables are pureed. Transfer to a 2-quart container. Repeat with remaining tomato juice vegetables and seasonings.
* Serve in chilled mugs or bowls topped with croutons and garnish with cucumber slices.
Source: Rogue River Rendezvous, a gathering of Southern Oregon's finest recipes;
The Junior Service League of Jackson County, Medford, Oregon Adapted for Mastercook by Brenda Adams <adamsfmle@...> post mc 11/11/96 * Yield: 6-8 servings
Recipe By : Rogue River Rendezvous, Junior League, Medford, Oregon Posted to MC-Recipe Digest V1 #296 Date: Mon, 11 Nov 1996 16:56:22 -0800 From: Brenda Adams <adamsfmle@...>