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July 13 2011

Gazpacho

My recipe for July is a great chilled soup for your next barbecue or outdoor function. Some of you may remember when it was a regular feature on our menu!
Gazpacho
serves 8

Seedless cucumber( diced)   1 lb.
pimentos (diced)  quarter cup
fresh chopped garlic 1 tsp.
cilantro chopped 1 bunch
scallions chopped  1 bunch
V-8 juice  1-48 oz. can
Gelatin 1 packet
Ground cumin   1 tsp.
Chili powder 1 tsp.
Ground black pepper  quarter tsp.
Salt  1tsp.
Sugar  2tbs.
Fresh lime juice  quarter cup
White vinegar half cup
Extra virgin olive oil   half cup
  1.     In a sauté pan, put 8 ounces of V-8 and the gelatin and stir until thick.
  2. Put on stove and on low heat dissolve gelatin.
  3. Let come to a slight simmer and pull off heat.
  4. Add it back into the rest of the V-8 and chill in the fridge 1 hour.
  5. Once chilled add all the rest of the ingredients with the olive oil being last.
  6. Pour the oil in a slow stream to incorporate. Adjust seasoning if needed. Serve . you may add diced shrimp or lobster meat to beef up your chilled soup. Bon appetite.