Gazpacho An excellent harvest dish when tomatoes are dirt cheap at
the market or when you or your neighbor grow tomatoes in the garden and they
take over the yard. For the best taste do not
use canned tomatoes. |
| 2 large tomatoes, approximately 1
¾
pound, blanching and peeling optional 1 large peeled and diced cucumber 1 peeled and diced medium-size yellow onion 1 seeded and diced medium-size green pepper 1 pimento, drained, optional ⅓ cup red wine vinegar ¼ cup olive oil 1 teaspoon salt ¼ teaspoon Tabasco sauce, or to taste ⅛ teaspoon black pepper ¼ cup fresh chives, cilantro or Italian parsley 24 ounces tomato juice 1 cup seasoned, toasted croutons |
| Combine in electric blender or food processor: 1 tomato,
½
cucumber, ½ onion and
½ green pepper. Puree, covered, at high speed for 30
seconds. Add 1 cup of the tomato juice, if
necessary. Chop, separately and finely by hand, remaining tomato,
cucumber, onion and green pepper, pimento.
In large bowl mix all ingredients together. Refrigerate, covered, until well chilled, about 2 hours or
overnight. Pour into serving bowls and garnish with croutons.
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