Gazpacho

  • 4 cups chopped, peeled tomatoes (4 large)
  • 1 cup tomato or vegetable juice
  • 1 cup beef broth
  • 1/2 cup chopped, seeded cucumber
  • 1/4 cup finely chopped green sweet pepper
  • 1/4 cup finely chopped onion
  • 2 T snipped fresh basil or 1 t dried basil, crushed
  • 1 T lemon juice or lime juice
  • 1/2 t ground cumin
  • 1/4 t bottled hot pepper sauce
  • 1 clove garlic, minced
  • Chopped avocado (optional)
  • olive oil (optional)

In large bowl combine tomatoes, tomato juice, beef broth, cucumber, sweet pepper, onion, basil, lemon juice, cumin, hot pepper sauce, and garlic. Cover and chill for 2 to 24 hours. To serve, ladle soup into chilled bowls or mugs. If desired, top each serving with avocado and/or drizzle with a little olive oil.

Yield: 6-8 side dish servings (about 6 cups)

From New Better Homes and Gardens Cookbook

We decided to try gazpacho because many tomatoes had ripened in our garden. We have never eaten gazpacho anywhere, so it was a new experience. The recipe did not say to process the soup, but we could not imagine trying to eat the chunky, cold, tomato mixture. We put it in the food processor until it was fairly smooth. The recipe also did not say to seed the tomatoes, so there are seeds in ours. We refrigerated as directed, and when we tasted it, neither of us liked it as a cold soup. We thought it tasted a lot like salsa, so we broke out the tortilla chips and ate it that way! It made a delicious salsa, if a little thin. We decided to freeze the leftovers for either salsa in the future, or as a base for something else tomato-y. Maybe you will like it better!

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This entry was posted in Main Dishes, Side Dishes, Veggies, Weekly Recipes and tagged , , , , , . Bookmark the permalink.

4 Responses to Gazpacho

  1. Sara Ann says:

    Ehh Im not a big fan of gazpacho either! I had it for the first time on a recent trip to Spain and it just tasted like V8 Juice to me… bleh.

  2. trkingmomoe says:

    I have the cookbook and have made this before. It is great on a hot day for lunch and tastes better after 24 hrs in the frig. Serve it with toast, corn chips, celery sticks or cheese. You can add some shredded lettuce and sour cream on top to dress it up with a lemon wedge and put hot sauce on the table for those who dare to sweat.

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