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Old 07-28-2012, 09:41 PM   #1
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Join Date: Feb 2012
Location: Spring, TX
Posts: 405
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Recipe to cool you down on a hot afternoon

Gazpacho (gas-pach-oh) Cold Soup

1 Large can Tomato Juice or V-8
1 can Beef Consommé Soup + 1 can water
1 Large Cucumber chopped fine (reserve ¼)
1 Medium Onion – Chopped fine
1 green Pepper – Chopped fine
2 Medium Jalapeño peppers seeded, deveined & chopped fine (optional for sissys)
2-3 large Avocados- peeled, seeded & chopped (Reserve ¼ )
1-2 Tbs Cider Vinegar (to taste)
2 Tbs Olive oil
1-2 Tsp Salt (Substitute O.K. but taste test when adding)
1 Tsp Black pepper
¼ Cup lemon juice
2 Tbs Worcestershire Sauce (taste)
Generous pinch of Cayenne pepper or two to taste (optional for sissy's)

½ – 1 Cup Pace Picante can be substituted if jalapeños & or cayenne is not available (Everybody in Texas has Pace on hand)

In large refrigerator container, Mix 3/4th of all vegetables together in food processor & puree 30 – 45 seconds . Make 2 -3 loads in the processor to contain the mess. Mix reserved avocado, onion and cucumber to the blended mixture (makes it sorta lumpy, which is a requirement in my house). Place in refrigerator until well chilled, best if left over night. In case you are havin a Gazpacho fit, ya can chill it down with ice cubes real fast for a quickie. Love this with cucumber or avocado sandwiches on a blazin hot Texas afternoon. Works well to make ahead, chill it down & pack along on the next camping trip.


Drivin, Miss Daisey & the boss, Toppi
2018 Berkshire XL40B-380, SFE=244
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