Gazpacho Ii Recipes

GAZPACHO

Steps:

• In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.

GAZPACHO

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

GAZPACHO II

Steps:

• In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice.
• Blend at high speed for 30 seconds to puree the vegetables.
• In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper.
• Cover mixture and refrigerate until it is well chilled (about 2 hours).
• Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.
• Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls.
• Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.