NYT Gazpacho recipe

monj

Well-known member
Just made this last week--still really good! From Janet in NC

Gazpacho

Here is my favorite from the NYTimes Bread and Soup Cookbook 1972. I make it and keep it in a pitcher in the fridge at all times in the summer.

4 C cold canned tomato juice (try to find Campbells)

3 C undiluted COLD canned beef consomme (not broth)

1/4 t. or to taste, Tobasco

4 T olive oil

1 tsp salt

juice of 1 lemon

3 T wine vinegar

4 large ice cubes

4 large tomatoes peeled and seeded

4 garlic cloves peeled

2 large cukes

2 large green peppers, pith and seeds removed (I only use one, I don't like peppers very much)

10 green onions plus chives

1/2 C parsley minced. ( I often omit)

Place tom juice, tabasco,olive oil, salt, lemon juice, garlic cloves and ice cubes in blender. Blend for 1 minute.

The recipe goes on to say that you should chop the rest and serve it for garnish to the soup. I put it all in the blender together and make gazacho. I think the consomme is the secret in this recipe. Delicious. Try it.

janet in nc

http://www.eat.at/swap/forum1/15465...imes_Bread_and_Soup_Cookbook_1972_I_make_it_a
 
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