Recipe for Gazpacho, with a Texan Touch 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
1 can tomatoes - (28 oz) with juice
(or 4 cups peeled tomatoes and 1 cup tomato juice)
1 x cucumber peeled, seeded,
and chopped
1 x red pepper seeded, chopped
1 x celery stalk with leaves chopped
1/4 x onion chopped
1/2 tsp minced garlic
1/2 tsp minced thyme
1/2 tsp oregano
1/2 tsp sugar
1/2 tsp freshly-ground black pepper
5 tbl olive oil
2 tbl red wine vinegar
Juice of 1 lime
2 tbl chopped cilantro
1 tsp salt
1 tbl Worcestershire sauce - (scant)
8 x ice cubes
Instructions:
Instructions: Place all ingredients except the ice cubes in a blender and puree until smooth. Chill in the blender until you are ready to serve.

When ready to serve, add the ice cubes and re-blend. This should give the soup a quick and unusual slush. Pour the soup into bowls and float a slice of cucumber on top of each.

Serve cold to 4 to 6 people as a refreshing and ample first course.

Comments: This excellent variation of the Spanish "pureed salad" classic was sent to me by Marty Beard, a Communications grad student at Stanford U. who sweet-talked Austin, TX, columnist Jane Grieg into getting the recipe from a local Austin restaurant. With a little adaptation, its gazpacho with a little bit of the dark side - more complex and shaded than standard, very satisfying and fullbodied. Thanks again, Marty!

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Gazpacho, the Monday To Friday Way   ::   Gazpachuelo   ...