Gazpacho Recipe
Do you want a tasty Gazpacho recipe? I simply love Gazpacho which is believed to be a popular European dish. Indulge yourself in this Gazpacho as Side Dish. Spread the taste by sharing this Gazpacho recipe with your friends.
Summary
Preparation Time2 Hr 0 MinCooking Time10 Min
Ready In2 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
Large tomatoes - 2, peeled (1-3/4 lb)
Large cucumber - 1, pared and halved
Onion - 1 medium, peeled and halved
Green pepper - 1 medium, quartered, seeded
Pimento - 1, drained
Tomato juice - 2 cans (12-oz size)
Olive or salad oil - 1/3 cup
Red-wine vinegar - 1/3 cup
Tabasco - 1/4 teaspoon
Salt - 1-1/2 teaspoons
Coarsely ground black pepper - 1/8 teaspoon
Garlic - 2 cloves, split
Packaged croutons - 1/2 cup
Chives - 1/4 cup, chopped
Directions
MAKING
1. In electric blender, add one tomato, half the cucumber, half the onion, a green-pepper quarter, the pimiento, and 1/2 cup tomato juice.
2. Blend covered and at high speed, 30 seconds, to puree the vegetables.
3. In a large bowl, mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, the vinegar, Tabasco, salt and black pepper.
4. Refrigerate mixture, covered, until it is well chilled for about 2 hours and also refrigerate 6 serving bowls.
5. Rub inside of small skillet with garlic and reserve garlic.
6. Heat rest of oil heat and saute the croutons in oil until they are browned.
7. Set aside until serving time.
8. Chop separately remaining tomato, cucumber, onion and green pepper.
9. Place each of these and the croutons, in separate bowls and serve as accompaniments.
SERVING
10. Just before serving time, crush reserved garlic and add to chilled soup, mixing well.
11. Sprinkle with chopped chives and serve the gazpacho in chilled bowls.
1. In electric blender, add one tomato, half the cucumber, half the onion, a green-pepper quarter, the pimiento, and 1/2 cup tomato juice.
2. Blend covered and at high speed, 30 seconds, to puree the vegetables.
3. In a large bowl, mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, the vinegar, Tabasco, salt and black pepper.
4. Refrigerate mixture, covered, until it is well chilled for about 2 hours and also refrigerate 6 serving bowls.
5. Rub inside of small skillet with garlic and reserve garlic.
6. Heat rest of oil heat and saute the croutons in oil until they are browned.
7. Set aside until serving time.
8. Chop separately remaining tomato, cucumber, onion and green pepper.
9. Place each of these and the croutons, in separate bowls and serve as accompaniments.
SERVING
10. Just before serving time, crush reserved garlic and add to chilled soup, mixing well.
11. Sprinkle with chopped chives and serve the gazpacho in chilled bowls.
