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SPANISH GAZPACHO - RAW VEGETABLE SOUP



A frosty cold raw vegetable soup that can be served smooth or chunky. A touch of Spanish sherry, some crusty bread, and the top sprinkled with various garnishes is a beautiful start to a wonderful dinner.


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: SERVES 8-10

●  3 cloves garlic, minced
●  6 tablespoon(s) wine vinegar
●  5 tablespoon(s) olive oil
●  2 teaspoon(s) salt
●  ½ stalk celery
●  ½ teaspoon(s) pepper
●  4 cup(s) tomato juice
●  3 to 5 tablespoon(s) sherry (optional)
●  1 teaspoon(s) Worcestershire sauce
●  tomatoes, onion, chives, cucumber, parsley, peppers
●  (optional garnishes) Pickled jalapeño Slices, Sliced olives,  parsley,  edible flowers.**SEE COOK'S NOTES**

1.   Combine all ingredients in blender (not optional items).
2.   Add celery until soup is thickness desired. 
3.   Cover and chill thoroughly. Serve in chilled cups.
 
**COOK'S NOTES** 
1.  Soup is very good as is or if you prefer a crunchy variety, use one or more of garnishes listed. Let guests
     choose their own chopped vegetable such as cucumbers,  carrots,  radish, red or green bell peppers or your
     favorites.


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