Gazpacho

A Cove Cuisine Appetizer

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Gazpacho

When the garden veggies are ripe Gazpacho is the perfect warm weather, cold tomato based vegetable soup with a bit of spice! This is my 1st Place winning recipe...
  • Appetizer
  • {{ (165<60) ? (165) + 'm' : (165 %60==0)?(165 -165%60)/60 + 'h' : ((165 -165%60)/60 + 'h' + ' ' + 165%60 + 'm') }}
  • {{ (5<60) ? (5) + 'm' : (5 %60==0)?(5 -5%60)/60 + 'h' : ((5 -5%60)/60 + 'h' + ' ' + 5%60 + 'm') }}
  • Six to Eight
  • Moderate
  • :      
Appetizers

Ingredients:

  • 1 1/2 pounds Vine Ripe Tomatoes, peeled seeded and chopped
  • 1 larges Cucumber, peeled, seeded and chopped
  • 1 mediums Red Bell Pepper, cored and seeded
  • 1 mediums Red Onion, chopped
  • 1 tablespoons Paprika
  • 2 cloves Garlic, chopped
  • 1/4 cups Garlic Infused Olive Oil
  • 1 larges Lime, juiced
  • 1/4 cups Red Basil Infused Vinegar
  • 2 teaspoons Worcestishire Sauce
  • 1 tablespoons Cilantro, washed and chopped
  • 1/2 teaspoons Cumin, toasted and ground
  • 1 teaspoons Koshar Salt
  • 1/4 teaspoons Black Pepper, freshly ground
  • 3 dashs Crystal Hot Sauce

Instructions:

  • 1 Place the chopped tomatoes and V8 juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, garlic clove, olive oil, lime juice, vinegar, Worcestershire, cumin, Crystal Sauce, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Check for seasoning and garnished with Basil.

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Bon Appetit!

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