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Full Online Book HomeLearning KitchenSoups - Gazpacho Recipes By Kothie
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Soups - Gazpacho Recipes By Kothie Post by :getwebhosting Category :Learning Kitchen Author :Unknown Date :March 2012 Read :832

Click below to download : Soups - Gazpacho Recipes By Kothie (Format : PDF)

Soups - Gazpacho Recipes By Kothie

Compute for 8 Servings

3 cup Tomato juice or 3 cup Vegetable juice cocktail
2 pack Instant beef broth or 2 Beef bouillon cubes, crumbled
2 medium ripe tomatoes, peeled and chopped
1/4 cup Chopped green pepper
1/4 cup Chopped onion
1/4 cup Wine vinegar or cider vinegar
2 tbsp Olive oil
1 tsp Salt
1 tsp Worcestershire sauce
Tabasco sauce, to taste
1 Clove garlic, peeled and crushed
Flavored croutons
Chopped tomato
Chopped cucumber
Chopped onion
Chopped green pepper

Place tomato juice in a non-metallic soup tureen or a deep 2 1/2-quart, heat-resistant, non-metallic casserole and heat, uncovered, in microwave oven 6 minutes or until boiling. Stir in bouillon cubes until dissolved.

Add 2 chopped tomatoes, 1/4 cup green pepper, 1/4 cup onion, vinegar, oil, salt, Worcestershire sauce, Tabasco sauce and garlic. Heat, uncovered, in microwave oven 2 minutes.

Serve accompanied by croutons and chopped tomato, cucumber, onion and green pepper.

Serve either hot or cold

Garlic Gazpacho
Category: Soups, garlic
Compute for 4

6 large Tomatoes
2 Cloves garlic
1 Green bell pepper
1 large Onion
2 small Cucumber
1/2 cup Olive oil
1/2 cup Lemon juice
3 cup Tomato juice
Cayenne pepper

Peel tomatoes and blend with garlic in a blender. Add 1/4 of green pepper, 1/4 of onion, and 1/2 of cucumber. Chill.

Chop remaining vegetables and put in separate serving dishes in refrigerator. Put tomato juice in refrigerator.

Just before serving, blend olive oil, lemon juice, salt, cayenne and tomato juice. Add to blender mixture.

Ladle into soup dishes.

Pass chopped vegetables and a dish of croutons as garnish
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Soups - Gazpacho Soups - Gazpacho

Soups - Gazpacho
2 large tomatoes – peeled divided 1 large cucumber – pared, divided1 green pepper – quartered and seeded, divided1 medium onion -- peeled and halved, divided 1 (4 oz.) jar pimento -- drained 2 (12 oz.) cans tomato juice, divided 1/3 cup olive or salad oil, divided1/3 cup red wine vinegar 1/4 teaspoon Tabasco sauce 1 clove garlic, halved1 1/2 teaspoon salt (optional) 1/8 teaspoon coarse grated pepper 1/2 (5.5 oz) pkg. croutons 1/2 cup chopped chives In blender, combine 1 tomato, half the cucumber, a quarter of the green pepper, half the onion, the pimento and 1/2

Soups - Black Bean Gazpacho Soups - Black Bean Gazpacho

Soups - Black Bean Gazpacho
3 cans (19 ounces each) black beans 3 cups canned, reduced-salt chicken broth 1 teaspoon ground chipotle pepper 1 tablespoon ground cumin 1 teaspoon salt 1/2 red onion, finely chopped 4 tablespoons light sour cream 2 cups mango margarita relish (see recipe) 4 sprigs flat parsley (optional) Rinse and drain beans well with cold water. In food processor or blender, puree beans, broth, spices and salt in batches, until smooth. Transfer batches to large bowl and stir in onion. Add salt and pepper to taste. Serve soup in individual bowls with a dollop of sour cream and a