| Gazpacho |
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Mountain Mike
Distinguished Member
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Posted: 23 Aug 2006 07:47 pm |
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A local restaraunt makes a good gazpacho. I have tried to copy it, and finally have it pretty close. If you've never had gazpacho, it may take some getting used to, but this recipe is very nutritious, low calorie, and Eat to Live friendly.
Michael?óÔé¼Ôäós Fresh Gazpacho
2 cups tomato juice, (V8, or Spicy V8)
1/2 small cucumber, peeled and chopped
1 large tomato, chopped 1/2 green pepper, chopped
1/2 small onion, minced
1 tbsp. fresh (or dry) parsley leaves, minced
1 small garlic clove, minced (or ?é?¢ tsp garlic powder)
1 tbsp. fresh (or dry) basil leaves, minced
2 tsp. red wine vinegar
1 tbsp. lime juice
1 dash of Tabasco sauce (optional)
Last edited on 23 Aug 2006 07:48 pm by Mountain Mike
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Hisgal
Distinguished Member
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Posted: 24 Aug 2006 12:27 am |
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Mike,
As I've never made it before, can you just clarify if you just mix and eat? or do you cook it, cool it and eat? Hisgal
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Mountain Mike
Distinguished Member
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Posted: 24 Aug 2006 02:42 pm |
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Hisgal,
You just mix, chill in the refrigerator, and eat. It's good the next day, too. Gazpacho is pretty close to being something like a fresh salsa, though milder and more Italian seasoning rather than Mexican.
Be sure the ingredients are finely diced or minced. The tomato juice could be adjusted to make the desired consistency (more or less "soupy").
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Paint-Mom
Distinguished Member
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Posted: 24 Aug 2006 06:15 pm |
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Mike this would be a good "gravy" so to speak covering boiled or grilled shrimp or scallops! I'm gonna give it a try . . . I love mixin' stuff up to bake. Thanks for the idea! 
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Hisgal
Distinguished Member
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Posted: 24 Aug 2006 08:13 pm |
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| Thanks MM for the clarification. I'm going to give it a try. I bet it's going to be the best ever, with the tomatoes fresh out of my garden!
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