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Soups & Stews

Moosewood Gazpacho - 1998
​​​​​​​​​​​​​​​​​​Recipe courtesy of Sherry Nohl

INGREDIENTS
  • 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.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking