Deanna
07-08-2000, 07:07 AM
Well it looks like we are experiencing more difficulty with this bulletin board. Several postings from last night are screwey. So I'm posting this response to the "Chilled Soups" thread as a separate...just so I can go back and see if it posted. Bear with me.
* Exported from MasterCook *
Gazpacho - the Real Stuff
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers, Dips and Spreads Soups & Stews
Tried & True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
46 ounces tomato juice -- (large can)
1 medium onion -- chopped
2 large tomatoes -- peeled and chopped
1 green pepper -- chopped
1 cucumber -- peeled, seeded, and chopped
2 scallions -- schopped
1 clove garlic -- crushed
1/4 cup fresh cilantro leaves -- chopped
2 Tablespoons olive oil
2 Tablespoons fresh lime juice -- (use fresh, reconstituted just doesn't cut it)
2 Tablespoons red wine vinegar
1 1/2 Tablespoons fresh lemon juice
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon ground cumin
dash Tabasco sauce
Combine all ingredients in large non-metallic container; stir well. Process in batches in an electric blender until somewhat smooth (don't puree, but retain some texture). Chill at least 2 hours.
Note: It is certainly possible to make this if you don't have all the ingredients on hand. It is excellent even without the tarragon and basil. Experiment and perfect it to your taste.
Serving size 1 1/2 cups
Yield:
"9 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 116 Calories (kcal); 5g Total Fat; (34% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 970mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Gazpacho - the Real Stuff
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers, Dips and Spreads Soups & Stews
Tried & True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
46 ounces tomato juice -- (large can)
1 medium onion -- chopped
2 large tomatoes -- peeled and chopped
1 green pepper -- chopped
1 cucumber -- peeled, seeded, and chopped
2 scallions -- schopped
1 clove garlic -- crushed
1/4 cup fresh cilantro leaves -- chopped
2 Tablespoons olive oil
2 Tablespoons fresh lime juice -- (use fresh, reconstituted just doesn't cut it)
2 Tablespoons red wine vinegar
1 1/2 Tablespoons fresh lemon juice
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon ground cumin
dash Tabasco sauce
Combine all ingredients in large non-metallic container; stir well. Process in batches in an electric blender until somewhat smooth (don't puree, but retain some texture). Chill at least 2 hours.
Note: It is certainly possible to make this if you don't have all the ingredients on hand. It is excellent even without the tarragon and basil. Experiment and perfect it to your taste.
Serving size 1 1/2 cups
Yield:
"9 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 116 Calories (kcal); 5g Total Fat; (34% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 970mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0