Print
ShareThis
Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Gazpacho
Yield: Makes 2 servings
Ingredients:
6
large, very ripe tomatoes (about 3 pounds), divided
1-1/2
cups tomato juice
1
small clove garlic
2
tablespoons fresh lime juice
2
tablespoons olive oil
1
tablespoon white wine vinegar
1
teaspoon sugar
1/2
to 1 teaspoon salt
1/2
teaspoon dried oregano leaves, crushed
6
green onions, cut into thin slices
1/4
cup finely chopped celery
1/4
cup finely chopped, seeded, unpared cucumber
1
or 2 fresh jalapeño peppers,* seeded, minced
Garlic Croutons (recipe) or packaged croutons
1
cup diced avocado
1
red or green bell pepper, seeded, chopped
2
tablespoons cilantro
Lime wedges (optional)
Sour Cream (optional)
Preparation:
1.
Seed and finely chop 1 tomato; set aside.
2.
Coarsely chop remaining 5 tomatoes; process half of tomatoes, 3/4 cup tomato juice and garlic in blender until smooth. Press through sieve into large bowl; discard seeds. Repeat with remaining coarsely chopped tomatoes and 3/4 cup tomato juice.
3.
Whisk lime juice, oil, vinegar, sugar, salt and oregano into tomato mixture. Stir in finely chopped tomato, onions, celery, cucumber and jalapeños. Cover; refrigerate at least 4 hours or up to 24 hours to develop flavors.
4.
Prepare Garlic Croutons.
5.
Stir soup; ladle into chilled bowls. Add croutons, avocado, bell pepper, cilantro, lime wedges and sour cream to taste.
This recipe appears in:
Soups
