Gazpacho Recipe
The gazpacho is a spanish tomato based soup that is prepared in a way that keeps the soup almost raw. Made with added vegetables and spiced with garlic and hot pepper, the gazpacho is best served chilled, usually as an appetizer.
Ingredients
1 (1 quart 14 ounce) can tomato juice
2 envelopes unflavored gelatin
4 tomatoes, peeled, seeded, chopped
1 cucumber, peeled, seeded, chopped
1/2 green pepper, seeded, diced
1/4 cup grated onion
4 tablespoons olive oil
4 tablespoons wine vinegar
1 clove garlic, crushed
6 to 8 drops hot pepper sauce
Salt
Freshly ground black pepper
Directions
Heat tomato juice; add gelatin.
Stir until dissolved; set aside to cool.
Combine tomatoes, cucumber, green pepper, and onion; add to the tomato juice.
Stir in oil and vinegar.
Add garlic, pepper sauce, and salt and black pepper to taste; mix well.
Chill thoroughly, preferably overnight.
Stir until dissolved; set aside to cool.
Combine tomatoes, cucumber, green pepper, and onion; add to the tomato juice.
Stir in oil and vinegar.
Add garlic, pepper sauce, and salt and black pepper to taste; mix well.
Chill thoroughly, preferably overnight.
