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Gazpacho

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Ingredients/Components

salt - 1 item
white wine vinegar - 2 oz
white pepper - 1 item
cumin - 1 oz
cucumber, seeded and diced - 1 lb
large cans tomato juice - 3 item
white onions, diced fine - 1 lb
red and green peppers, diced fine - 1 lb
plum tomatoes, quartered and seeded, then diced - 1 lb
zucchini, seeded and diced - 1 lb
to 5 crushed garlic cloves - 4 item
to 5 cinnamon sticks - 4 item
and 1/2 sugar - 1 oz
to 15 drops Tabasco - 12 item

How to make gazpacho:

Combine tomato juice, garlic, cinnamon sticks, cumin, sugar, salt, pepper, Tabasco and vinegar. Bring to a rolling boil (5 minutes); strain out garlic and cinnamon sticks. Turn off heat; leave on burner. Add onions and peppers (3 or 4 minutes), then add 1 1/2 juice cans of ice cubes. Stir until cooled down. When almost melted, add cucumber and zucchini; stir, then add tomatoes.

Recipe categories: Appetizers, Vegan, Soups & stews.

Rating:

3.5

Average rating: 3.5, total votes: 4

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