Go Back

Gazpacho (with a vegetarian option)

Wednesday, October 14, 2015

Source: Adapted slightly from

6 ripe tomatoes, peeled and chopped
1 onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 green pepper, seeded and chopped
2 stalks celery, chopped
1-2 Tbsp fresh parsley, chopped
2 Tbsp fresh chives, chopped
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 tsp sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 tsp Worcestershire sauce (omit for vegetarian version)
4 cups tomato juice

Combine all ingredients.  Blend slightly to desired consistency.  Place in non-metal, non-reactive storage container.  Cover tightly and refrigerate overnight, allowing flavors to blend.

Serves 8 

Go Back

Go Back


Greens biscuits Chevre mustard greens mushrooms muffins steak pudding mint sunchokes bulgar wheat Leek absinthe lettuce Butternut pears collins tostadas rouille Swiss Chard celeriac green beans Soup Spread spelt cucumber spiced winter squash Poblano Chili cantaloupe chorizo kalamata Spinach creme Kale lemon grass olives beet Eggplant cheese thai sausage jack gouda fennel seeds caesar cake honey heavy whipping cream goat Cheese artichoke gruyere chili peppers tart almond milk Dressing curry Drinks shitake fondue leeks potatoes green pepper arugula sandwiches carrots radishes egg noodles cranberry Side pecans pork chop sauce chili frittata roasted carrot tops tortillas ramps beet greens basil bbq bulgar Cider cornmeal apples meatballs imam sweet potato onions onion peach celebration kluski egg Squash shiitake gin scapes sesame Bread kirsch bok choy bayeldi vinaigrette Corn gratin pepper crisp dilly Salsa vegetarian coconut milk carrot fronds pork bell pepper blue cheese strawberry almonds celery hearts radish gazpacho fennel bulb scallions capers wheat flour sour cream brown sugar Jerusalem artichoke pancake Cranberry Beans Farmers' Market oats beef Potato Beans cilantro chimmichurri vegetable knots habanero blueberry dijon beer coeur a la creme buckwheat garlic jack cheese watercress mushroom bread pudding latkes chiles anise pine nuts beets cockaigne pie gorgonzola reggiano pumpkin pesto fritter chocolate crepes butter pecan tomato Shitake Mushrooms chicken dinner salad tomato corn pie plums okra hazelnuts slaw compote buttermilk Apple shrunken heads autumn verde tuscan polenta prosciutto chicken barley flank steak stuffing chimichurri hickory bosc swiss celery root carrot top Tomatoes turnip nectarine fritters peppers conserve Vegan coriander couscous parmesan maple plum tomatoes remoulade tomato juice daisy melon baguette paste yellow onion poblano feta spring asparagus wrap vanilla wafers casserole strata panzanella bruschetta sandwich Recipes plum Tomatillos parmigiano Salad walnuts pickled fennel jam bloody mary walnut oil cointreau flank coeur eggs Red Onion zucchini white beans fraiche rhubarb pineapple berry peas anchovy sherry chipotle baby bok choy cream Rice wine vinegar turnips maple syrup chilies kohlrabi pasta strawberries wasabi bacon currants tenderloin yogurt cauliflower chives snow peas cream cheese bean syrup sweet tomatoe dill shelling sour shallots