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I have found many recipes online, but would love to have one that is tried and true by a bb friend.
Lynne, have I got a recipe for you! Is 30 years T&T enough?
During my 1st year of marriage, DH and I drove out to Tucson to see his Grandma. I picked up a southwest cookbook to bring back to my dear mother The cookbook had several recipes for Gazpacho, but I decided to make the following one:
3 c. tomato juice
3/4 c. chopped celery
3/4 c. chopped cucumber
1/2 c. chopped onion
1/4 c. chopped green pepper
2 T. parsley
3 T. wine vinegar
2 T. olive oil
1 t. salt
1/4 t. pepper
1/2 t. worcestershire sauce
Dash of garlic salt
Combine all ingredients. Cover and chill for several hours. (I usually let it sit a day before enjoying). The colder it is, the better it is.
Lynne, where ever I take this, it's a real big hit, but the biggest fan of this refreshing soup was my dear father. Even though Mom made this exactly as I did, he always requested me to make it for him. LOL
If you try it, I hope you'll like it. Maybe you too will consider it a keeper, like our family has for 30 years.--Lori
Lori - this sounds great. I am going to make it tomorrow, and we will eat it on Sunday night. THANKS!
The title says it: this is our favorite gazpacho! Talk about tried & true! You can vary this gazpacho as you wish: reduce the heat, increase the heat, switch vegetables and it's just as good as the original!
"With summer time coming up, I began thinking of my favorite summer recipes. At the top of the list is this gazpacho recipe. Gazpacho is a cold soup, full of vegetable's, with Hispanic origins; it is sometimes called "salad-soup." There are many kinds of gazpacho. This one is a chunky tomato-based one. It does have "heat" but you can control the amount to suit yourself -- or leave it out entirely. I like to substitute a can of Snap-E-Tom (or Spicy V-8) for an equal amount of tomato juice; that provides enough heat for us. I have also make this into a salad using Knox gelatin. Soften the gelatin as directed, then dissolve it in the required amount of tomato juice (according to package directions). Then add the remaining ingredients. The recipe for this gazpacho is very old; it came from Farm Journal."
shoppingaddicctAZThere are many kinds of gazpacho. This one is a chunky tomato-based one. It does have "heat" but you can control the amount to suit yourself -- or leave it out entirely. I like to substitute a can of Snap-E-Tom (or Spicy V-8) for an equal amount of tomato juice; that provides enough heat for us.
I also like the chunky texture vs. the pureed version. I used spicy V8 also - soooo good. Thanks for sharing.
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