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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