Thursday, July 4, 2013

Gazpacho


One final post for the day to help you enjoy your summer vegetables.  A batch of Gazpacho provided for snack time at the recent Demo Garden work day received a lot of praise.  Here's the recipe.  While the ingredient list is long, it's mostly just chopping and stirring.  It remains fresh and delicious in the refrigerator for several days (if it lasts that long).

 
GAZPACHO

 2 cups diced fresh or canned tomatoes (or both)
1 2 cups chicken broth
2 cup diced green tomato or tomatillo
2 cup diced onion (or 6 green onions)
3 cup diced celery
2 cup diced cucumber
1 green pepper, minced
1 carrot, minced
2 Tbsp. snipped parsley
1 tsp. pressed or minced garlic
2 cup chopped black olives (optional)
1 fresh jalapeno or other hot pepper, minced (or to taste)
2 tsp. Worcestershire sauce
3 Tbsp. wine vinegar
2 Tbsp. olive oil
2 Tbsp. fresh lime juice
2 2 cups V-8 or tomato juice
1 tsp. sugar
2 tsp. fresh chopped cilantro (optional) or substitute parsley
2 tsp. oregano
2 tsp. basil
1 tsp. salt
2 tsp. pepper
Croutons (optional)
 
Combine all ingredients except croutons.  Optional additional or substitute vegetables--1 cup diced avocado; 1 small zucchini, diced; 3 radishes, diced; 1 small turnip, diced; 2 sun chokes, diced.  (Total of 2 to 2 2 cups vegetables in addition to tomatoes.)  Chill at least four hours.  Serve cold with croutons sprinkled on top.

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