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Mystefied--thought I'd ask the experts! Gazpacho question

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Joined: Feb 5, 2007

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Posted to Thread #29835 at 4:52 pm on Sep 3, 2017

I make this recipe (full) all summer. (thanks KC/Janet in NC.) But makes a ton. I halved the recipe for the first time and it turned out a weird cafe au lait color. Still tasted great, but the color makes it unappetizing.
I only used 10 1/2 oz consomme (1 can) and added an extra cup of tomato juice one I saw the weird color.... didn't help much. Any ideas? Thanks!

Gazpacho

Here is my favorite from the NYTimes Bread and Soup Cookbook 1972. I make it and keep it in a pitcher in the fridge at all times in the summer.

4 C cold canned tomato juice (try to find Campbells)
3 C undiluted COLD canned beef consomme (not broth)
1/4 t. or to taste, Tobasco
4 T olive oil
1 teasp salt
juice of 1 lemon
3 T wine vinegar
4 large ice cubes
4 large tomatoes peeled and seeded
4 garlic cloves peeled
2 large cukes
2 large green peppers, pith and seeds removed (I only use one, I don't like peppers very much)
10 green onions plus chives
1/2 C parsley minced. ( I often omit)

Place tom juice, tabasco,olive oil, salt, lemon juice, garlic cloves and ice cubes in blender. Blend for 1 minute.

The recipe goes on to say that you should chop the rest and serve it for garnish to the soup. I put it all in the blender together and make gazacho. I think the consomme is the secret in this recipe. Delicious. Try it.

janet in nc
http://www.eat.at/swap/forum1/154656_Here_is_my_favorite_from_the_NYTimes_Bread_and_Soup_Cookbook_1972_I_make_it_a


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