Winter gazpacho
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 56 | ounces | Whole tomatoes; 2 large cans |
| 1 | medium | Cucumber; peeled & finely chop |
| 1 | medium | Green pepper; finely chopped |
| 1 | small | Onion; finely chopped |
| 6 | Stalks celery; finely chopped | |
| 6 | slices | Sweet pickles; finely chopped |
| 3 | tablespoons | Pimiento; chopped |
| 3 | tablespoons | Capers |
| 2 | tablespoons | Wine vinegar |
| ¼ | teaspoon | Dry mustard |
| 3 | tablespoons | Salad oil |
| 3 | tablespoons | Olive oil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper; freshly ground |
| drop | Tabasco sauce; a few drops to taste | |
Directions
Drain tomatoes, save juice. Place tomatoes, oils, mustard, vinegar, salt, pepper and Tabasco in blender and blend at low speed for about 1 minute.
Tomatoes should be in small pieces. Pour into the tomato juice and stir in cucumber,green pepper,onion, celery, pickle, pimiento and capers. Chill until very cold.
Makes 4-8 servings.
Naomi Arbot & June Turner, GOURMET ON THE GO, Ideals Publishing Corp., 11315 Watertown Plank Rd., Milwaukee, WI 53226, 1974, p. 7.
Recipe by: Naomi Arbot & June Turner, Gourmet on the Go, p. 7 Posted to MC-Recipe Digest V1 #925 by KHudson123@... on Nov 26, 1997