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RECIPE 16
Garden Gazpacho
GRANNY SAYS: Gazpacho soup
is a great complement to a salad, and an asset to any meal. Yankees may want to use less Tabasco; fans of the
hotstuff may want to use more. Either way it makes a glamorous,
garden-fresh, and nourishing meal. (And if you need to serve your
gazpacho before it has had time to chill, float a handful of ice cubes
in the serving bowl when you bring it to table. Looks pretty and
impresses the guests, too!)
| 8 large tomatoes |
1 cucumber |
| 2 bell peppers |
1/2 cup chopped green onions |
| 1 small zucchini |
1/4 cup chopped parsley |
| 1/4 cup water |
3 tbsp. white vinegar |
| 4 tbsp. olive oil |
1 tbsp. honey |
| Juice of 1 lemon |
Juice of 1/2 lime |
| 1/4 tsp. basil |
1/4 tsp. tarragon |
| 1 tsp. dill |
1/4 tsp. Tabasco |
| 1 clove garlic, minced |
Salt and pepper to taste |
- Peel the zucchini, then chop all the vegetables and set aside
approximately 1/8 cup of each.
- Peel, mince and crush garlic and puree with water, vegetables and
other ingredients in a blender.
- Add the reserved, chopped vegetables to the puree and chill for
two hours or more.
- Serve very cold.
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