Wednesday, June 20, 2012

Recipe: Gazpacho

This recipe comes from our Cooking with Small Spaces episode featuring Denise Medved from the Metropolitan Cooking and Entertaining Show.  Hard to believe we filmed this four years ago!  Although this isn't my favorite Gazpacho recipe, it is super simple and looks pretty.  If you're in a pinch and don't want to spend too much time in the kitchen or if you enjoy easy recipes, check it out.

Serves 6

1 cup tomatoes, chopped, peeled and seeded
1/2 cup chopped celery
1/2 cup chopped seeded cucumber
1/2 cup chopped green pepper
1/2 cup chopped shallot
1 can (46 oz.) vegetable or tomato juice (I  prefer V-8)
1 tablespoon olive oil
Worcestershire to taste
Tabasco to taste
sour cream

Combine all ingredients in a large bowl. Refrigerate several hours before serving.  Adjust seasoning to taste. Serve cold in soup bowls, mugs, or margarita glasses.  Top with a dollop of sour cream, and a sprig of parsley, fresh dill or a thin cucumber slice.  (Increase or decrease the amount of vegetables depending on the amount you prefer.)

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