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Discussion in 'Food Forum' started by Topo Gigio, Jul 16, 2004.
I have a friend who likes itIs there any easy recipes????;e ;e
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.
Gazpacho served in Bell Peppers Recipe courtesy Bob Blumer
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1 pound tomatoes
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.
The tomato kind or the almond kind?