NEW MEXICO GAZPACHO
- Two (2) pounds fresh tomatoes, peeled,
OR: 2 12-ounce cans stewed tomatoes
- One (1) cucumber
- Half (1/2) green pepper
- One (1) large onion
- One (1) clove garlic
- Quarter (1/4) cup of olive oil
- One (1) tablespoon of vinegar
- One (1) cup of tomato juice
- Salt to taste
- One (1) Four (4) ounce can diced green chile
- Ice cubes
NEW MEXICO GAZPACHO PREPARATION:
Dice half the tomatoes, not losing any of the juice, half the cucumber, half the onion, half the pepper; set aside in a large bowl or pitcher.Put the remaining tomatoes, cucumber, pepper, and onion into a blender, along with the garlic, olive oil, vinegar, tomato juice, salt to taste, and green chili.Blend for a few seconds.Pour into container with chopped vegetables. Mix well, cover, and chill thoroughly.Serve with 2 or 3 ice cubes in each bowl.Sprinkle with garlic groutons or serve with hot garlic bread.
- Two (2) pounds fresh tomatoes, peeled,
OR: 2 12-ounce cans stewed tomatoes
- One (1) cucumber
- Half (1/2) green pepper
- One (1) large onion
- One (1) clove garlic
- Quarter (1/4) cup of olive oil
- One (1) tablespoon of vinegar
- One (1) cup of tomato juice
- Salt to taste
- One (1) Four (4) ounce can diced green chile
- Ice cubes
NEW MEXICO GAZPACHO PREPARATION:
Dice half the tomatoes, not losing any of the juice, half the cucumber, half the onion, half the pepper; set aside in a large bowl or pitcher.Put the remaining tomatoes, cucumber, pepper, and onion into a blender, along with the garlic, olive oil, vinegar, tomato juice, salt to taste, and green chili.Blend for a few seconds.Pour into container with chopped vegetables. Mix well, cover, and chill thoroughly.Serve with 2 or 3 ice cubes in each bowl.Sprinkle with garlic groutons or serve with hot garlic bread.
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