Gazpacho

Adapted from The New American Cuisine, by the Editors of ``Metropolitan Home,'' Harmony Books, New York, 1981. ISBN 0-517-54471.

This is a dish that can only mean that it's summer. Makes 6 large servings. Don't bother making this if the tomatoes aren't fresh.

Ingredients

4 medium to large tomatoes, cut in quarters.
3/4 large green bell pepper
1 medium cucumber
3 cloves garlic, minced
1 medium onion, quartered
1/2 can tomatoes and juice
1 tablespoon cider vinegar
2 teaspoons salt
Pepper to taste
2 shakes tabasco sauce.

Directions

Blend it all in a food processor. Eat.

Comments

There are other, huskier gazpacho recipes that are good as well -- this one is more tangy and less husky. Even without the tabasco, it will have a little kick if the ingredients are fresh.

Jim Plank

Recipe Home Page