gazpacho
I love cold soups and gazpacho is one of my favorites. I've got so many recipes for different gazpacho's using different ingredients. I was wondering what the original origin of the soup was and found out it came from Spain.
►
yield
serving(s)
prep time
2 Hr
method
Refrigerate/Freeze
Ingredients For gazpacho
-
1 galgarlic, minced
-
3 lbroma tomatoes, seeded and chopped, save as much juice as you can
-
2 lgcucumbers, peeled, seeded and chopped
-
1/2 cminced green pepper
-
1/2 cminced onion
-
2 cice cold tomato juice
-
1/3 colive oil, spanish
-
3 Tbspred wine vinegar
-
salt and white to taste
-
1/2 tsptobasco
-
ripe avocado slices, for garnish
-
tomato juice frozen in ice cube trays, for garnish
How To Make gazpacho
-
1Place tomato juice in ice cube trays 24 hours in advance of serving to make sure they are frozen.
-
2Place garlic, tomatoes, cucumber, onion, and tomato juice in a bowl.
-
3Add the olive oil and the seasonings mix well and cover and chill thoroughly.
-
4When ready to serve taste for seasoning-usually needs more garlic.
-
5Serve in chilled bowls with frozen tomato juice ice cubes and a slice of avocado.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT