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-> [Soups & Stews, Spanish, Western European] -> [Pickled gazpacho Recipe] |
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Pickled gazpacho
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| Artist: |
_ |
| Categories: |
Soups & Stews, Spanish, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Tomatoes, diced fresh or | | | -canned with juice | | 1
| | Bermuda or other mild onion | | | -chopped | | 1
| | Pepper, green bell, seeded | | | -and chopped | | 1
| | Cucumber, peeled, seeded & | | | -chopped | | 1/4
| cup | Sweet pickle, chopped | | 1
| | Garlic clove, peeled | | 3
| cup | Tomato juice, (or a mixture | | | -of tomato juice and cold | | | -water) | | 1/4
| cup | Red wine vinegar | | 1/2
| cup | Sweet pickle, finely minced | | 1/2
| cup | Onions, green, finely minced | | 1/2
| cup | Pepper, red bell, finely | | | -minced | | | Salt | | | Pepper, ground | | 1/4
| cup | Parsley, finely minced | | 1/4
| cup | Fresh dill, finely minced |
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Procedures:
| 1 | In large bowl, combine tomatoes, onion, green pepper, cucumber, chopped pickle, and garlic; stir in tomato juice and vinegar. | | 2 | Transfer mixture, half at at time, to blender; blend to a coarse puree. | | 3 | (if soup is too thick, dilute with a little tomato juice or water). | | 4 | Stir in minced pickle, green onions, red pepper; and salt and ground pepper to taste. | | 5 | Pour into container; cover and refrigerate 6 hours or overnight. | | 6 | To serve, sprinkle with parsley and dill. | | 7 | Serve chilled. |
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