Tuesday, August 14, 2007

Recipe: Gazpacho (Cold, Delicious Tomato Soup)

- 3 Pounds Tomatoes (about 7 large), seeded and finely diced
- 2 Cloves Garlic, peeled
- 1 Large Onion, Vidalia or another sweet variety, finely diced
- 1 Large Cucumber, peeled, seeded, and finely diced
- 1 Yellow Bell Pepper, seeded and finely diced
- 1 Tablespoon Fresh Lemon Juice
- 1/2 Teaspoon Ground Cumin
- 2 Tablespoons Fresh Cilantro, chopped (optional)
- Tabasco Sauce, to taste
- Salt and Pepper, to taste

Chop up the garlic cloves and then crush them with the side of a large knife. Mix all of ingredients together except for the Tabasco, salt, and pepper. Use a food processor and chop in short pulses. The gazpacho should have a chunky consistency. If the gazpacho is too thick, add some cold water. Stir in the Tabasco, salt, and pepper until it is to your preferred taste. Refrigerate until ready to serve. Garnish with some cilantro leaves if youdesire. This soup can be made up to 2 days in advance. Serves 6.

From: Gina

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