Gazpacho
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Posted In: Soups
Page Views: 1688 views
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Course: lunch/snacks
PrintOther Info
servings: 4-6Ingredients
|
U.S. |
Ingredients |
European |
|
1 |
Cucumber (large) |
1 |
|
2 c |
Tomatoes |
½ kg |
|
1 |
Onion (small) |
1 |
|
2 |
Green Onions |
2 |
|
4 Tbs |
Parsley |
4 Tbs |
|
1 clove |
Garlic clove |
1 clove |
|
4 c |
Tomato juice |
950 ml |
|
3 Tbs |
Vinegar |
3 Tbs |
|
4 Tbs |
Olive Oil |
4 Tbs |
|
3 Tbs |
Lemon Juice |
3 Tbs |
|
1 tsp |
Basil |
1 tsp |
|
Dash |
Cumin (optional) |
Dash |
|
Dash |
Tabasco |
Dash |
|
To taste |
Salt |
To taste |
|
To taste |
Pepper |
To taste |
Directions
1. Rinse, peel, and dice the cucumber, onion, and tomatoes. Set these aside.
2. Rinse and chop the green onions and parsley and crush the garlic.
3. In a large bowl, combine the tomato juice, vinegar, olive oil, and lemon juice and all the prepared vegetables and spices, adjusted according to taste.
4. Serve cold garnished with a dollop of sour cream.
Notes: This is an excellent summer dish. It takes minimal effort and is absolutely cooling on a hot summer day.
Substitutions: Tomato Juice /Jar of Tomato Paste + 3½ cups of water. Cumin/Coriander (ground)