Exploring the Ozarks Outdoors: freshare.net

Gazpacho Recipe

By Robert J. Korpella

First posted on 07-28-2011


Not sure what to do with all those tomatoes coming off the vine? Here’s a quick, easy recipe for a delicious cold soup made from home-grown tomatoes, cucumbers and red bell peppers. Add some garlic and chili powder for a hint of spice. A great way to cool off during this very hot Ozarks summer, and make good use of those tomatoes as well.

Gazpacho

1 pound home-grown tomatoes, rough chopped
1/2 pound cucumber, peeled and rough cut into slices
1 red bell pepper, rough chopped
1/2 cup fresh chives (or substitute green onions)
2 teaspoons chili powder
salt to taste
1 clove garlic, minced
3 cups tomato juice

imageIn a large bowl, combine all the ingredients except the tomato juice. Give the mixture a good toss. Add half the tomato mix to a food processor and process until smooth. The blend should have fine chunks of vegetables remaining. Pour the processed mixture into a second large bowl, then repeat the procedure with with the rest of the tomato mixture, adding the processed mix into the second large bowl. Stir tomato juice into the mixture and chill in the refrigerator for a few hours.

Gazpacho tastes even better the next day, after the ingredients have had time to meld together. make it the day before and keep refrigerated until ready to serve. 

Comments:

Recipe is really innovative.

By Jenifer Decosta on July 30, 2011 - 1:40 am

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