Fourth of July Favorites >
| | Gazpacho 1
Soup puree:
1/2 large cucumber, peeled and seeded
4 large tomatoes, peeled and quartered
1/2 onion
1/2 clove garlic
2 tablespoons of vegetable oil
1/3 cup of wine vinegar
1 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
Accompaniments:
1 cup of chopped peeled tomato
1/4 cup of chopped green pepper
1/4 cup of chopped onion
1/2 cup of tiny crisp croutons
In container of electric blender, place all ingredients for soup puree. Cover and blend slowly until pureed. Cover and chill 2 hours. Cover and process at high speed. Pour into bowl and stir in accompaniment ingredients in small bowls. Makes 4 cups
Also see Gazpacho 2 |
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