gazpacho

Name: Gazpacho
Prep time: 2 h
Cuisine: Spanish
Ingredients: 1 gallon garlic, minced; 3 pound(s) roma tomatoes, seeded and chopped, save as much juice as you can; 2 large cucumbers, peeled, seeded and chopped; 1/2 cup(s) minced green pepper; 1/2 cup(s) minced onion; 2 cup(s) ice cold tomato juice; 1/3 cup(s) olive oil, spanish; 3 tablespoon(s) red wine vinegar; - salt and white to taste; 1/2 teaspoon(s) tobasco; - ripe avocado slices, for garnish; - tomato juice frozen in ice cube trays, for garnish

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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.

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yield serving(s)

prep time 2 Hr

method Refrigerate/Freeze

Ingredients For gazpacho

1 gal

garlic, minced
3 lb

roma tomatoes, seeded and chopped, save as much juice as you can
2 lg

cucumbers, peeled, seeded and chopped
1/2 c

minced green pepper
1/2 c

minced onion
2 c

ice cold tomato juice
1/3 c

olive oil, spanish
3 Tbsp

red wine vinegar
salt and white to taste
1/2 tsp

tobasco
ripe avocado slices, for garnish
tomato juice frozen in ice cube trays, for garnish

How To Make gazpacho

1
Place tomato juice in ice cube trays 24 hours in advance of serving to make sure they are frozen.

2
Place garlic, tomatoes, cucumber, onion, and tomato juice in a bowl.
3
Add the olive oil and the seasonings mix well and cover and chill thoroughly.
4
When ready to serve taste for seasoning-usually needs more garlic.
5
Serve in chilled bowls with frozen tomato juice ice cubes and a slice of avocado.
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