Also, Tante Ellen said she made it according to the recipe but felt something was missing so she looked in the dictionary and found the vinegar part which made it just right! so here it is...
"GAZPACHO
3 Cups V8 (or tomato juice with worcestershire sauce, not quite the same, imo)
1/4 C lemon juice
2 cloves garlic, peeled
5 ripe tomatoes, peeled
1 small onion in chunks
1 carrot, peeled and in chunks
1 cucumber, peeled and chopped (about 2/3 European cuke)
1 green pepper, de-seeded and quartered
1/4 C fresh parsley
1/4 C fresh basil or cilantro
1/4 olive oil
1 small jalapeno pepper (I used sambal instead)
1 tsp salt or to taste
1 tsp pepper (ditto)
and dash vinegar as per dictionary (we use white balsamic)
In food processor, combine 1 C tomato mixture, lemon juice, garlic, 1/3 of the carrot, onion, cucumber, green pepper, parsley and basil
repeat process using 1 C tomato mixture, olive oil, sambal, 1 tomato and 1/3 remaining vegetables.
repeat process using the last cup and the remaining vegetables.
Mix 3 batches together, add salt and pepper - and vinegar - to taste.
Refrigerate at least 4 hours before serving. Garnish with chopped cuke or tomato or croutons, or slivered basil or a drizzle of olive oil.
So there it is!"
2 comments:
oh i like gazpacho a lot, good idea. i had 2 things i wanted to post last week, let me think oh yes, courgette soup and a flan but haven't had time. so this will follow.
Did you ever find out why it's blended in batches? Is it because of the limit of the size of the blender? I came across another recipe on the Wisconsin Valley Library Services website of all places. It has a different way of making it. Half of the vegetables are blended and the other half is chopped and used as a garnish. I quite like that idea.
GAZPACHO
INGREDIENTS:
2 plum tomatoes, quartered
1 large cucumber, peeled and halved
1 onion, peeled and halved
1 cup green bell pepper, diced
1 4-ounce jar diced pimento peppers, drained
2 12-fluid ounce cans tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup croutons
1/4 cup chopped fresh chives
DIRECTIONS:
In a blender combine one tomato, half the cucumber, half the
onion, a green bell pepper quarter, the pimento and 1/2 cup
tomato juice. Blend at high speed, covered, for 30 seconds
to puree the vegetables. In a large bowl mix the pureed
vegetables with remaining tomato juice, 1/4 cup olive oil,
vinegar, Tabasco, salt and ground black pepper. Cover mixture
and refrigerate until it is well chilled (about 2 hours).
At the same time, refrigerate 6 serving bowls. Meanwhile
saute the croutons in oil and add the garlic. Chop (separately)
the remaining tomato, cucumber, onion and green bell pepper.
Place the croutons and each of these chopped vegetables in
separate bowls to serve as accompaniments. Serve soup in
chilled bowls. Just before serving time, sprinkle with chopped
chives for garnish.
Yield: 6 Servings
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