Post by teresa on Jul 15, 2015 18:05:48 GMT
Gazpacho
3 large tomatoes
½ cup onions
1 large cucumber
1 green pepper
2 large stalks celery
2 Tbs. fresh parsley
2 tsp. chives
2 cloves garlic
4 ½ cups V-8 juice
¼ cup red wine vinegar
3 Tbs. olive oil
1/8 cup lemon juice
1 ½ tsp. sugar
½ tsp. white pepper
Salt to taste
1 ½ tsp. Worcestershire sauce
¼ tsp. Tabasco sauce
Wash vegetables and cut into large chunks for food processor. Peel and seed cucumber. Using steel blade, process ingredients in 3 or 4 batches. Place in large bowl, cover securely and refrigerate. Will keep in refrigerator 4 to 5 days or it can be frozen in batches. Serve chilled. Garnish with croutons, chopped green onions, chopped egg whites, sour cream, baby shrimp, sliced avocado, etc.
Note: I don’t put all of this in, just depends on what I have. I only use green onions in my soup because I don’t like a strong onion taste, and I only use a few stems of celery. Adjust to your taste.
3 large tomatoes
½ cup onions
1 large cucumber
1 green pepper
2 large stalks celery
2 Tbs. fresh parsley
2 tsp. chives
2 cloves garlic
4 ½ cups V-8 juice
¼ cup red wine vinegar
3 Tbs. olive oil
1/8 cup lemon juice
1 ½ tsp. sugar
½ tsp. white pepper
Salt to taste
1 ½ tsp. Worcestershire sauce
¼ tsp. Tabasco sauce
Wash vegetables and cut into large chunks for food processor. Peel and seed cucumber. Using steel blade, process ingredients in 3 or 4 batches. Place in large bowl, cover securely and refrigerate. Will keep in refrigerator 4 to 5 days or it can be frozen in batches. Serve chilled. Garnish with croutons, chopped green onions, chopped egg whites, sour cream, baby shrimp, sliced avocado, etc.
Note: I don’t put all of this in, just depends on what I have. I only use green onions in my soup because I don’t like a strong onion taste, and I only use a few stems of celery. Adjust to your taste.