Recipe - Winter GazpachoCategories: Favorites, Gourmet On, Soups, Winter Gazpacho
56 ounce Whole tomatoes; 2 large cans
1 md Cucumber; peeled & finely
1 md Green pepper; finely chopped
1 small Onion; finely chopped
6 Stalks celery; finely
6 sl Sweet pickles; finely
3 tablespoon Pimiento; chopped
3 tablespoon Capers
2 tablespoon Wine vinegar
One fourth teaspoon Dry mustard
3 tablespoon Salad oil
3 tablespoon Olive oil
One half teaspoon Salt
One fourth teaspoon Pepper; freshly ground
dr Tabasco sauce; a few drops
Drain tomatoes, save juice. Place tomatoes, oils, mustard, vinegar, salt,
pepper and Tabasco in blender and blend at low speed for about 1 minute.
Tomatoes should be in small pieces. Pour into the tomato juice and stir in
cucumber,green pepper,onion, celery, pickle, pimiento and capers. Chill
until very cold.
Makes 48 servings.
Naomi Arbot & June Turner, GOURMET ON THE GO, Ideals Publishing Corp.,
11315 Watertown Plank Rd., Milwaukee, WI 53226, 1974, p. 7.
Recipe by: Naomi Arbot & June Turner, Gourmet on the Go, p. 7
Posted to MCRecipe Digest V1 #925 by KHudson123@aol.com on Nov 26, 1997
Winter Gazpacho recipe makes 1 Servings