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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.
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Post by Sarah Tangeman on Aug 6, 2015 17:45:08 GMT
Yum - I will try this
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