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Try this Barbara Kafkas Gazpacho recipe, or contribute your own.
"Just waiting for it to age in the fridge, but it tasted good at the end. I used peppers I had at hand (red and yellow) which contributed to an orange colour."- wyattj
Cuisine: AmericanMain Ingredient:
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With the metal blad ein place, add the onion to the beaker. Process, turning on and off rapidly, until finely chopped, about 4 or 5 seconds. Transfer onion to a large bowl. Repeat with cucumbers, then green peppers, and then 5 of the tomatoes. Transfer all to the large bowl. Process remaining tomato with garlic, V-8, olive oil, and chili powder until a smooth liquid is formed. Combine with chopped vegetables and chill in a covered container. Before serving, taste for salt. If texture is too thick, add more V-8, or a combination of V-8 and beef bouillon. Makes 1 1/2 quarts. NOTE: Make this soup at least a couple hours before serving, so the flavors have a chance to combine. Overnight is even better. NOTES : Delicious. Ive adapted this over the years - little or no olive oil, but more V-8 or Clamato juice - or a combination (1/2 and 1/2) of V-8 and beef bouillon . It tastes terrific with seasoned croutons. Its a very nice thing to have in the refrigerator during the heat of the summer. Recipe by: New Recipes for the Cuisinart - James Beard & Carl Jerome Posted to MC-Recipe Digest by KSBAUM
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wyattj 2 years agoJust waiting for it to age in the fridge, but it tasted good at the end. I used peppers I had at hand (red and yellow) which contributed to an orange colour.