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any1 here know how to make gazsphcho?

Discussion in 'Food Forum' started by Topo Gigio, Jul 16, 2004.

  1. Topo Gigio

    Topo Gigio

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    I have a friend who likes itIs there any easy recipes????;e ;e
     
  2. Tennessee Slim

    Tennessee Slim Señor Member CLM

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    Gazpacho

    2 large fresh tomatoes
    1/2 cucumber, peeled
    1/2 C canned tomato juice
    1 medium onion, coarsely chopped.

    Combine all these in a blender and puree for 30 seconds.
    pour into a large bowl and add the following:

    2 1/2 C tomato juice
    1/4 C olive oil
    1/3 C wine vinegar
    1/4 tsp Tabasco
    1 1/2 tsp salt
    1 tsp garlic powder
    1/8 tsp pepper.

    Chop and stir in:
    1 large tomato
    1/2 large cucumber (peeled or not doesn't seem to matter)
    1/4 cup fresh chives or green onion tops. (chives are better if you can get them!)

    Chill for at least 4 hours ...it's better the next day. I use this as a first course, with sandwiches, with a light HOT pasta dish, whatever. It's the COLDEST tasting dish I know.
     

  3. lethal tupperwa

    lethal tupperwa

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    Gazpacho served in Bell Peppers Recipe courtesy Bob Blumer
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    1 pound tomatoes
    2 scallions
    1 red bell pepper, seeds removed
    1 celery stalk
    1 to 2 garlic cloves, minced
    2/3 cup lightly packed cilantro, stems discarded before measuring
    1 to 2 jalapeno chiles, seeds removed
    1/2 cucumber, skinned, seeds removed
    2 tablespoons olive oil
    1 1/2 tablespoons balsamic or red wine vinegar
    2 tablespoons freshly squeezed lemon juice
    1/2 teaspoon salt
    1 teaspoon freshly ground black pepper
    1 cup canned tomato juice
    4 bell peppers, any color, or assorted colors, tops sliced off, seeds and membranes hollowed out


    Core tomatoes, then cut a small "X" at the bottom. Drop tomatoes into a pot of boiling water for 15 seconds. Remove, let cool for a minute, then peel off the skins. Dice tomatoes.
    Roughly chop remaining veggies, then toss in a large bowl along with oil, vinegar, lemon juice, salt, and pepper.

    Transfer small batches to a blender or food processor and blend until mixture is a coarse liquid. Transfer to a bowl and add tomato juice. Chill in refrigerator for 2 hours.
     
  4. CZ-75A

    CZ-75A

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