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Blended Gazpacho

Remove garlic skins; peel away tomato skins and blend 1 clove garlic and 3 tomatoes in your electric blender.Now add 1 onion (cut in quarters), 1 green pepper (cut in quarters) and 1 cucumber (peele ...

Paella

In a paella pan or large skillet, fry chicken and rabbit. Remove.In same pan, cook pork.Remove.In pan, saute onion, green pepper and garlic.Add to the vegetables and chopped tomatoes.Add parsley.Re- ...

Easy Gazpacho

Rub inside of bowl with garlic.Combine soups and seasonings. Add chopped vegetables.Mix well and chill several hours.Even better the next day.Serves 6. ...

Paella

Debone pork.Cut up chicken and pork into mouth-sized pieces. Preheat a large skillet or paella pan with 1/4-inch coating of olive oil (medium flame).Toss in chicken and pork; cook evenly. Chop onion ...

Gazpacho

Finely chop all vegetables (a food processor is ideal for this). Combine with all remaining ingredients and refrigerate 24 hours. ...

Gazpacho

Combine all ingredients in a glass bowl.Cover and chill thoroughly at least 4 hours.Serve in chilled bowls with croutons. ...

Gazpacho

In bottom of bowl, mash egg yolks with olive oil.Blend to smooth paste.Stir in garlic, seasoning and lemon juice; then tomatoes, celery, cucumber and green pepper.Chill at least 4 hours (best overni ...

Paella(Low-Fat)

Heat oil in Dutch oven over medium-high heat until hot.Add chicken and stir until browned.Add rice, onion and garlic. Cook, stirring, until onion is tender and rice is lightly browned. Add broth, to ...

Gazpacho

Mix all together except sour cream and croutons.Refrigerate at least 4 hours.Serve with sour cream and croutons on top.If you prefer, you can use tomato juice instead of the picante if you don't lik ...

California Gazpacho

Combine all ingredients in a large bowl, stirring well.Cover and chill 8 hours or overnight.Ladle into soup bowls.Yields 6 cups (53 calories per 1-cup serving). ...

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