MI Coop Kitchen

Gazpacho

Recipe by
Cherryland Electric Cooperative  
30 minutes
Prep: 30 minutes |

Ingredients

  • 4 large tomatoes
  • 1 small cucumber, chopped (1 cup)
  • 1 medium green bell pepper, chopped (1/2 cup)
  • 1 stalk celery, chopped (1/2 cup)
  • 1 small onion, finely chopped (1/4 cup)
  • 1 clove garlic, minced
  • 1 (13-3/4-ounce) can chicken (or veggie) broth
  • 2 tablespoons lemon juice (fresh is best)
  • 1 teaspoon to 1 tablespoon oil, to taste
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • dash hot pepper sauce
  • croutons

Directions

  1. Plunge tomatoes into boiling water for 30 seconds, then into cold water. Slip off skins; then coarsely chop (2-1/2 cups). In a large bowl, combine all vegetables and garlic. Stir in broth and remaining ingredients. Cover and transfer to the fridge until chilled. Serve with croutons. Variation: Whirl in blender in batches until preferred smoothness (I blend about half), then stir together.
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One Review

  1. Susan McDonald

    Looks wonderful! Can’t wait to try it!
    Thanks!

    Star

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