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| Home -> [Italian, Soups & Stews, Southern, Spanish, Vegetables, Western European] -> [Southern gazpacho Recipe] |
Southern gazpacho
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Italian, Soups & Stews, Southern, Spanish, Vegetables, Western European |
Rating: |
0 |
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Ingredients:
| 1
| | Green bell pepper | | 1
| | Ripe avocado | | 2
| can | Whole tomatoes (24 oz) | | 1
| | Sweet onion, vidalia prefer | | | Sour cream (optional) | | 1
| tsp | Lemon juice | | 4
| x | Cloves garlic, minced | | 1
| | Bunch scallions | | 1
| | Cucumber, seeded | | 3/4
| cup | Shredded cheddar (med) | | 1
| pack | Corn or flour tortillas | | | Salt & pepper to taste |
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Procedures:
| 1 | Cut whole tomatoes into chunks in large serving bowl and add remainder of juice. | | 2 | Chop scallions (approx. | | 3 | 1/3 cup) into small pieces using some of the green tops. | | 4 | Dice cucumbers, onion, and green pepper and add to bowl along with minced garlic. | | 5 | Slice avocado into thin lengthwise strips and shred cheddar cheese for later garnish. | | 6 | Chill in refrigerator about an hour before serving. | | 7 | **to serve** ladle a portion into soup bowls and garnish mixture top with shredded cheese and avocado slices. | | 8 | A dab of sour cream is optional. | | 9 | Serve with warm corn or flour tortillas on the side. | | 10 | **note** a few drops of your favorite hot sauce or jalapeno peppers may be added to mixture for extra spice. |
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