Difference between revisions of "Rusty's Gazpacho"
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* freshly ground [[black pepper]], to taste | * freshly ground [[black pepper]], to taste | ||
| − | == | + | == Procedures == |
# In a blender/food processor, puree ¾ pound [[tomato]]es with [[tomato juice]]/V-8, [[Worcestershire sauce]], tabasco, [[olive oil]], [[garlic]], [[cilantro]], [[parsley]], [[salt]], and [[pepper]]. | # In a blender/food processor, puree ¾ pound [[tomato]]es with [[tomato juice]]/V-8, [[Worcestershire sauce]], tabasco, [[olive oil]], [[garlic]], [[cilantro]], [[parsley]], [[salt]], and [[pepper]]. | ||
# Chill in a stainless steel, glass, or ceramic bowl until ready to serve (overnight is best). | # Chill in a stainless steel, glass, or ceramic bowl until ready to serve (overnight is best). | ||
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# Float vegetables on top of the soup. | # Float vegetables on top of the soup. | ||
| − | [[Category:Southwestern | + | [[Category:Southwestern American cuisines]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Cucumber Recipes]] | [[Category:Cucumber Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
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[[Category:V-8 juice Recipes]] | [[Category:V-8 juice Recipes]] | ||
[[Category:Tomato juice Recipes]] | [[Category:Tomato juice Recipes]] | ||
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Latest revision as of 19:32, 26 June 2012
Description
- Serves 2 or 3
Ingredients
- ¾ pound tomatoes, peeled seeded and diced
- green onions, sliced
- 1 medium cucumber, peeled, seeded and diced
- 1 large green bell pepper (or poblano), seeded and diced
- ¾ pound tomatoes, peeled seeded and diced
- 2 cups tomato juice or V-8
- ½ teaspoon Worcestershire sauce
- 1 dash Tabasco sauce
- 2 tablespoons extra virgin olive oil
- 1 large clove garlic, pressed
- 1 teaspoon fresh chopped cilantro, no stems
- 1 teaspoon fresh chopped parsley, no stems
- salt, to taste
- freshly ground black pepper, to taste
Procedures
- In a blender/food processor, puree ¾ pound tomatoes with tomato juice/V-8, Worcestershire sauce, tabasco, olive oil, garlic, cilantro, parsley, salt, and pepper.
- Chill in a stainless steel, glass, or ceramic bowl until ready to serve (overnight is best).
- Combine ¾ pound tomatoes with the onions, cucumber and pepper in a small stainless steel, glass, or ceramic bowl.
- Prepare these vegetables about 3 hours before serving and refrigerate.
- Ladle soup into individual bowls.
- Float vegetables on top of the soup.
