Gazpacho - cooking recipe
Ingredients
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6 large tomatoes (2 1/2 lb.)
2 c. tomato juice
1 medium cucumber, seeded and chopped (1 1/4 c.)
1 medium onion, finely chopped (1/2 c.)
1 small garlic clove, minced
1 small green pepper, finely chopped (1/2 c.)
1/4 c. olive oil or cooking oil
2 Tbsp. vinegar
1 jalapeno, finely chopped
cayenne pepper
cumin
basil
parsley
salt and pepper
Preparation
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Plunge tomatoes in boiling water for 30 seconds to loosen skins, then immerse in cold water.
Slip skins off; core and coarsely chop tomatoes.
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