Winter Gazpacho Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
56 ounce: Whole tomatoes, 2 large cans
1 medium: Cucumber, peeled & finely chop
1 medium: Green pepper, finely chopped
1 small: Onion, finely chopped
6 Stalks: celery, finely chopped
6 slice: Sweet pickles, finely chopped
3 tbsp: Pimiento, chopped
3 tbsp: Capers,
2 tbsp: Wine vinegar,
1/4 tsp: Dry mustard,
3 tbsp: Salad oil,
3 tbsp: Olive oil,
1/2 tsp: Salt,
1/4 tsp: Pepper, freshly ground
dr Tabasco sauce, a few drops to taste
Directions:
Drain tomatoes, save juice. Place tomatoes, oils, mustard, vinegar, salt,
pepper and Tabasco in blender and blend at low speed for about 1 minute.
Tomatoes should be in small pieces. Pour into the tomato juice and stir in
cucumber,green pepper,onion, celery, pickle, pimiento and capers. Chill
until very cold.
Makes 4-8 servings.
Naomi Arbot & June Turner, GOURMET ON THE GO, Ideals Publishing Corp.,
11315 Watertown Plank Rd., Milwaukee, WI 53226, 1974, p. 7.
Recipe by: Naomi Arbot & June Turner, Gourmet on the Go, p. 7
Posted to MC-Recipe Digest V1 #925 by KHudson123@aol.com on Nov 26, 1997
Source from luhu.jp
pepper and Tabasco in blender and blend at low speed for about 1 minute.
Tomatoes should be in small pieces. Pour into the tomato juice and stir in
cucumber,green pepper,onion, celery, pickle, pimiento and capers. Chill
until very cold.
Makes 4-8 servings.
Naomi Arbot & June Turner, GOURMET ON THE GO, Ideals Publishing Corp.,
11315 Watertown Plank Rd., Milwaukee, WI 53226, 1974, p. 7.
Recipe by: Naomi Arbot & June Turner, Gourmet on the Go, p. 7
Posted to MC-Recipe Digest V1 #925 by KHudson123@aol.com on Nov 26, 1997
Source from luhu.jp