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Gazpacho #7 #2


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Soups/stews

Ingredients:

  • 1 cn (46-oz) tomato juice (vegetable juice is also great)
  • 1 lg Onion (bermuda or perhaps videlia are both good); finely chopped
  • 2 1/4 c Diced tomatoes
  • 1 1/2 c Finely chopped sweet peppers (mix green; red, yellow, whatever)
  • 1/2 tb Honey
  • 1/2 md Cucumber; diced
  • 1 md Zuchini; diced
  • 1 Ripe avacado; diced
  • 3 -(up to)
  • 4 Scallions; finely chopped
  • 3 tb Olive oil
  • 1/2 Lemon; juice of
  • 1 Lime; juice of
  • 3 tb Wine vinegar
  • 6 Cloves garlic; minced
  • 1 ts Taragon
  • 1 ts Basil
  • 1/2 tb Dill weed
  • 3 tb Parsely
  • 2 tb Cilantro
  • 1 ds Ground cumin
  • 3 -(up to)
  • 4 ds Tabasco sauce (I prefer Frank's Red Hot)
  • Pepper to taste

Directions:

From: Schramm <slitvin-@uceng.uc.EDU>
 
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, http://www.erols.com/hosey.