Gazpacho Recipe
Ingredients
| 1/2 teaspoon ground cumin seed | ||
| 1/2 teaspoon dillweed Dash garlic powder | ||
| Basil | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Tabasco sauce | 3 Drop | |
| Olive oil | 1 Tablespoon | |
| Red vinegar | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Tomato juice | 1/2 Cup (16 tbs) | |
| Plain yogurt | 1/2 Cup (16 tbs) | |
| Sour cream | 1/2 Cup (16 tbs) | |
| 3 cucumbers, peeled and coarsely chopped | ||
| Spanish onion | 1 Large, chopped | |
| Tomatoes | 3 Medium, chopped | |
| Green pepper | 1 Large, deseeded | |
| Dried parsley | 1 Tablespoon | |
| 1 teaspoon grated lemon rind | ||
Directions
Combine all dry ingredients in blender.
Add broth, Tabasco sauce, oil, vinegar, lemon juice and tomato juice.
Blend until smooth, about 1 minute.
Add yogurt and sour cream; blend 20 seconds.
Add cucumbers, onion, tomatoes and green pepper; mix 15 seconds.
Refrigerate 2 hours.
Garnish with parsley and lemon rind.
Add broth, Tabasco sauce, oil, vinegar, lemon juice and tomato juice.
Blend until smooth, about 1 minute.
Add yogurt and sour cream; blend 20 seconds.
Add cucumbers, onion, tomatoes and green pepper; mix 15 seconds.
Refrigerate 2 hours.
Garnish with parsley and lemon rind.
Chef
