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Gazpacho


By Chow Times (Visit website)



Ben enjoyed the Gazpacho while we were vacationing in Spain this summer.  Gazpacho is a cold vegetable soup from Spain.  It is best described as liquid salad or ’salad in the form of soup’.  Gazpacho is a wonderful way to serve summer fresh vegetables.


Gazpacho


June and Keiko made this Gazpacho recipe adopted from Elizabeth Shepard.


Ingredients



2 cups finely diced plum tomatoes
1/2 cup finely diced bell pepper
1 cup finely diced cucumber, seeds removed
1/3 cup minced red onion
1/4 cup olive oil
juice of 1/2 lemon
2 cups low-sodium beef broth
2 tablespoons red wine vinegar
1/4 cup finely minced parsley
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
freshly ground black pepper
1 hard boiled egg
2 small cloves garlic, finely chopped
pinch of salt
1 46-oz can tomato juice
1/2 cup fresh, plain bread crumbs
Tabasco, to taste

Gazpacho-10


P/S: the Italian bread crumb and the nutmeg are not supposed to be in this photo.


This recipe serves 8.


More after the jump. Click to read the rest of Gazpacho (121 words)



© suanne for Chow Times, 2009. |
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