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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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With summer time coming up, I began thinking of my favorite summer recipes. At the top of the list is this gazpacho recipe. Gazpacho is a cold soup, full of vegetable's, with Hispanic origins; it is sometimes called salad-soup. There are many kinds of gazpacho. This one is a chunky tomato-based one. It does have heat but you can control the amount to suit yourself - or leave it out entirely. I like to substitute a can of Snap-E-Tom (or Spicy V-8) for an equal amount of tomato juice; that provides enough heat for us. I have also make this into a salad using Knox gelatin. Soften the gelatin as directed, then dissolve it in the required amount of tomato juice (according to package directions). Then add the remaining ingredients. The recipe for this gazpacho is very old; it came from Farm Journal. Ingredients:
2 1/2 cups tomato juice |
2 tablespoons olive oil |
2 -3 tablespoons red wine vinegar |
1 teaspoon salt |
1/4 teaspoon black pepper |
1/2 teaspoon worcestershire sauce |
1 garlic clove, minced |
2 teaspoons minced parsley |
1 cup peeled finely chopped tomato (may use drained canned tomatoes) |
1/2 cup finely chopped celery |
1/2 cup finely chopped cucumber |
1/2 cup finely chopped green pepper |
1/3 cup finely chopped green onion |
2 tablespoons butter |
1 garlic clove, minced |
1 cup bread cubes (from 1 slice bread) |
Directions:
1. Early in the day, combine all but the crouton ingredients in glass bowl and stir to mix. Cover and chill thoroughly several hours (or overnight).
2. To prepare Homemade Croutons, melt butter in small skillet; add minced garlic and saute very briefly. Add bread cubes, cut from day-old bread, tossing to coat. Saute until crisp and golden. You may want to double the crouton recipe.
3. To serve, ladle into chilled soup bowls. Pass Homemade Croutons separately for diner to spoon atop their gazpacho.
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