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Full Online Book HomeLearning KitchenSoups - Gazpacho
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Soups - Gazpacho Post by :kevincole Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1805

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Soups - Gazpacho

2 large tomatoes – peeled divided
1 large cucumber – pared, divided
1 green pepper – quartered and seeded, divided
1 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, divided
1/3 cup red wine vinegar
1/4 teaspoon Tabasco sauce
1 clove garlic, halved
1 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 cup tomato juice Blend covered at high speed for 30 seconds to puree the vegetables.

In a large bowl, mix the pureed vegetables with the remaining tomato juice, 1/4 cup oil, vinegar, Tabasco sauce, salt and pepper.

Chop remaining vegetables and refrigerate to serve with pureed mixture.

Refrigerate covered about 2 hours. At the same time, refrigerate 6 bowls.

Later, rub the inside of a small skillet with garlic. Add rest of oil; heat. Saute croutons.

Serve chilled gazpacho in chilled bowls garnished with the rest of the tomato, cucumber, etc.
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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,
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