Buttermilk Gazpacho Recipe
Ingredients
| 2 hard-cooked eggs, halved | ||
| Tomato juice | 1 Can (10oz), mixed | |
| Buttermilk | 1 1/2 Cup (16 tbs) | |
| 1/2 cup chopped Spanish or Bermuda onion | ||
| Stalk celery | 1 , diced | |
| 1 medium-size sweet green or red pepper, cored, seeded, and chopped | ||
| Black pepper | 1/8 Teaspoon | |
| 1 tablespoon snipped fresh dill or 1/4 teaspoon dried dillweed (optional) | ||
| Lime | 1 , thinly sliced | |
Directions
1. Press the yolks of the eggs through a sieve into a mixing bowl. Add the tomato juice, buttermilk, onion, celery, green pepper, and black pepper, and the dill if used. Stir to mix.
2. Mince the egg whites, and divide among 4 mugs or soup bowls. Pour the soup over the whites. Garnish each serving with a slice of lime if desired.
2. Mince the egg whites, and divide among 4 mugs or soup bowls. Pour the soup over the whites. Garnish each serving with a slice of lime if desired.
Chef
