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Soup: Gazpacho - The Real Stuff




Source of Recipe


John Raven


Recipe Introduction


"This is my favorite Gazpacho -- the best I've ever tasted. Don't be intimidated by the long list of ingredients. Your blender does most of the work."


List of Ingredients




46 oz. Tomato juice (large can)
1 Medium onion, chopped
2 Large tomatoes, peeled and chopped
1 Green pepper, chopped
1 Cucumber, peeled, seeded, chopped
2 Scallions, chopped
2 Large cloves of garlic, crushed
¼ C Fresh cilantro leaves, chopped
2 T Olive oil
2 T Fresh lime juice (use fresh -- reconstituted just doesn't cut it)
2 T Red wine vinegar
1-½ T Lemon juice (again, fresh)
1 t Dried whole tarragon
1 t Dried whole basil
1 t Honey
½ t Salt
¼ t Freshly ground black pepper
1 t Ground cumin
Tabasco sauce, to taste (anywhere from a few drops to ¼ teaspoon, but use more and you'll overpower the other flavors)


Recipe



Combine all ingredients in large non-metallic container; stir well. Process in batches in an electric blender until somewhat smooth, but don't puree. Gazpacho should have texture. Chill at least 2 hours.

YIELD: Makes 11 to 12 cups.


NOTE: It is certainly possible to make this if you don't have all the ingredients on hand. It is excellent even without the tarragon and basil. I frequently make it with 1 tablespoon, each, of red wine vinegar and tarragon vinegar. Experiment and perfect it to your taste.


Nutritional Info per one-cup serving: 61 cal., 2 g protein, 9.5 g carbohydrates, 2.5 g fat, 1.5 g fiber, 125 units Vit. A, 40 mg Vit. C, 332 mg sodium, 30 mg calcium, 387 mg potassium