Gazpacho #3
Now, I consider the previous tasty recipe, the "complicated" gazpacho. I make mine more like the following one from
that wonderful book by Rosalind Creasy, Cooking from the Garden.
- About 7 tomatoes, or about 7 cups cut up
- 1 onion
- 2 cloves garlic
- 1/2 hot or medium hot pepper, to taste
- 2 sweet bell peppers
- 1 large cucumber
- 1 TB olive oil
- 1/3 cup wine vinegar
- 1/2 cup red or white wine
- 3-6 sprigs fresh herbs
Chop all vegetables coarsely for processing in a food processor or
blender. The processor will give the soup some
crunch; the blender will give a smoother texture. Process all
ingredients in batches, pouring into a large non-aluminum
bowl to mix. Refrigerate at least e hours before serving. Garnish
each bowl with your choice of: avocado slices, sweet
pepper slices, cucumber slices, fresh herbs, chives, slightly toasted
sunflower seeds, or plain lowfat yogurt.
If a more tomato-based flavor is desired, add 1-2 cups tomato juice
to soup.
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