Soups & Stews |
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Moosewood Gazpacho - 1998
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
Combine all ingredients and chill two hours. Serve as an appetizer at your next Mexican fiesta.
- 4 cups tomato juice
- 1 small onion -- minced
- 2 cups tomatoes -- diced
- 1 cup green pepper -- minced
- 1 cucumber -- diced
- 2 scallions -- chopped
- juice of 1/2 lemon
- juice of 1 lime
- 2 tablespoons wine vinegar
- 1 teaspoon tarragon
- 1 teaspoon basil
- dash cumin
- ¼ cup fresh parsley -- chopped
- dash Tabasco sauce
- 2 tablespoons extra virgin olive oil
- salt and pepper -- to taste
PREPARATION
Combine all ingredients and chill two hours. Serve as an appetizer at your next Mexican fiesta.