Gazpacho - cooking recipe

Ingredients
    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
    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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