I grew up in Ponce eating Gazpacho, a different Gazpacho though, not a soup but rather like a substantial salad with BACALAO (salted Cod Fish). However, years later, I became familiar with the Spain Gazpacho and love it too. Then, I came up with what I like in my Gazpacho and the texture. Instead of a creamy soup, I like to enjoy the texture of all these glorious veggies.
Category: SIDE Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $2.00 or $1.00 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 2+ Ingredients 2 c. Tomatoes, mix of cherry, Roma or grapevine, chopped (from my garden) ½ red Onion, chopped (.40) 2 large Garlic cloves, chopped (.10) 1 small green and 1 small yellow pepper, seeded and chopped (from my garden) 1 small Jalapeno, seeded and chopped (from my garden) 1 small Cucumber, rinsed I sliced (.20) 1 Celery stalk, rinsed and chopped (.10) ¼ c. Basil leaves (from my garden) ¼ c. Cilantro leaves (from my garden) 1 tbsp. Hot sauce (.10) Juice of ½ Lime and ½ lemon (.50) 1 tbsp. Rice Vinegar (.10) 3 to 4 tbsp. Angie’s basting olive oil (.40) Angie’s dry seasoning to-taste (.10) Directions To prep, follow the directions given under the Ingredients. In a blender or food processor, process all the ingredients listed above to-taste. Refrigerate for a couple of hours before serving either in a bowl like my photo or in a wine glass with a celery stick, a basil spring and lemon rind. Enjoy! Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |