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08-14-2008, 08:50 AM
Re: (...)
1 bunch green onions, chopped
1 sweet onion chopped
1 Green bell pepper chopped
1 cucumber, chopped
4 garlic cloves, chopped
1/2 C oil packed sun dried tomatoes, chopped
1 T very hot salsa, or 1 chopped habanero
1 46 oz can tomato juice, divided
1/4 C red wine vinegar
Juice from 2 limes
2 T worcestershire
celery salt and pepper to taste
1/2 C finely chopped celery
1 13 oz can petite diced tomatoes
3 fresh tomatoes, peeled and chopped
olive oil for dizzling
Mix the first 4 ingredients and set half aside. Puree half the mixture with the next three ingredients, half the tomato juice, and the next four ingredients in a processor. Stir in the other half of the mixed vegis, the celery, the rest of the tomato juice, and the tomatoes. Stir and chill. Drizzle with olive oil, sprinkle with parsley and serve with croutons.
"He who sups with the devil should have a. long spoon".
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MAN! Where were you yesterday! I'm gonna try this one. Thanks Bill!
Daphne
Keep your mind wide open.
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It was brought to my attention lately that I haven't made gazpacho once this summer. Thanks for the recipe, Bill.
Practice safe lunch. Use a condiment.
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hmmmm, this makes me wish I liked gazpacho more.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Sounds similar to my recipe. One change I notice that I think makes a difference is to use sherry vinegar instead of red wine. It is more mellow.
Posts: 4,387
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Quote:
1 bunch green onions, chopped
1 sweet onion chopped
1 Green bell pepper chopped
1 cucumber, chopped
4 garlic cloves, chopped
1/2 C oil packed sun dried tomatoes, chopped
1 T very hot salsa, or 1 chopped habanero
1 46 oz can tomato juice, divided
1/4 C red wine vinegar
Juice from 2 limes
2 T worcestershire
celery salt and pepper to taste
1/2 C finely chopped celery
1 13 oz can petite diced tomatoes
3 fresh tomatoes, peeled and chopped
olive oil for dizzling
Mix the first 4 ingredients and set half aside. Puree half the mixture with the next three ingredients, half the tomato juice, and the next four ingredients in a processor. Stir in the other half of the mixed vegis, the celery, the rest of the tomato juice, and the tomatoes. Stir and chill. Drizzle with olive oil, sprinkle with parsley and serve with croutons.
Marye asked for this so I bumped it up. Enjoy, Bill
(By the way, I like the sherry vinegar too--a quarter cup of sherry, in addition to the vinegar, adds a richness you won't believe!!)
"He who sups with the devil should have a. long spoon".
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Oh thanks.
going to make this on wednesday with the family!
marye
Everything will be all right in the end. So if it is not right, then it's not yet the end.
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I am sooooooo making this soon. I picked up some Gazpacho at Wegmans today and while I was looking at the price I thought, Hm, I have THAT recipe, why not?
So Bill, I'll sub the sherry vinegar for the red wine. Any other suggestions?
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
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After changing to sherry vinegar I never changed it again. That is what the Spaniards use anyway. I'm making this this 4th. Enjoy and Happy 4th!
"He who sups with the devil should have a. long spoon".
