Cooking Tips

What To Eat In The High temperature: It’s Goldie’s Summer Gazpacho Recipe!


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(serves Some)

2 ? lbs plum tomatoes, rough chop
? eco-friendly pepper chopped
2 jalape?os, chopped
1 cucumber, thinly sliced up (seeded and peeled)
6 oz low sea salt V-8 juice
2 cups parsley, chopped
2 ? T tomato vinegar (or simply sherry vinegar)
1/3 cup Amontillado sherry
? cup olive oil
2 cloves garlic

Working around batches, simply puree many ingredients. Adjust for pepper and salt. Chill overnight so the types marry. Serve straight from the family fridge in cold bowls.

For Garnish:

3 eggs, hard-boiled, white and yolk split up and chopped
1 cup chopped cucumber
? goblet chopped green bell pepper
Fresh Chives
A drizzle for EVO

Pair your gazpacho with a feisty and also equally refreshing New Zealand Sauvignon Blanc. Or even, consider swapping out the environmentally friendly bell pepper for a red, yellowish or orange one

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