Return to Content

Gazpacho

Gazpacho
0 votes, 0.00 avg. rating (0% score)
by

Yield: Yield 4 to 6 cups.

A pretty and pleasantly spiced cold soup. Some like to top it with a dollop of sour cream.

Ingredients:

  • 1 large onion
  • 2 stalks celery
  • 1 large green pepper (reserve and dice 1/4 of the pepper)
  • 3 cups defatted chicken stock or bouillon
  • 1 large can (1 pound 12 ounces) whole tomatoes (reserve and dice 1 cup)
  • 1 medium can (24 ounces) tomato juice
  • 1/4 cup olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon Tabasco
  • 1 cucumber (reserve 1/4 and thinly slice for garnish; finely mince remaining 3/4)

Instructions:

Cook the onion, celery, and three-fourths of the green pepper in chicken stock until soft. Then puree with the canned tomatoes (reserving 1 cup diced). Add tomato juice, oil, cumin, and Tabasco then chill. Add the minced cucumber and diced tomatoes just before serving, and garnish each bowl with slices of cucumber.
Updated Friday, September 21st, 2007

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111