Recipe Index
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Gazpacho (From a History of Tomatoes, 9/08) |
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| Category: | soup |
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| Source: | Joe George |
| Prep Time: | 40 minutes (not counting standing and chilling time) |
| Number of Servings: | makes 4-5 cups |
| Ingredients: | 2 cups diced tomatoes 1/2 cup diced red bell peppers 1/2 cup diced cucumbers 1/4 cup breadcrumbs 1/4 cup diced onion 1/4 cup olive oil 2 tablespoons white wine vinegar 1 tablespoon hot pepper sauce 2 teaspoon minced garlic 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon basil 1/2 teaspoon oregano |
| Directions: | Combine all of the ingredients in a large bowl and mix together. Puree the gazpacho, in batches, in a blender or food processor; pour back into a large bowl and mix thoroughly. Let stand at least four hours before serving. Garnish with additional diced raw onion, hard cooked egg, chopped parsley or olives. Gazpacho may be served chilled or at room temperature. |
