Gazpacho
Gazpacho
Serves 4
• 2 cups tomato juice
• 2 cups vegetable stock, or 2 cups water and 2 vegetable boullion cubes
• 2 tablespoons lemon juice
• 1 teaspoon turbinado sugar
• pinch of hing
• pinch of cayenne
• 1 teaspoon salt
• 1 cucumber (peeled, seeded, and diced)
• 1 green pepper (diced)
• 4 medium tomatoes (peeled and coarsely chopped)
• 2 cups vegetable stock, or 2 cups water and 2 vegetable boullion cubes
• 2 tablespoons lemon juice
• 1 teaspoon turbinado sugar
• pinch of hing
• pinch of cayenne
• 1 teaspoon salt
• 1 cucumber (peeled, seeded, and diced)
• 1 green pepper (diced)
• 4 medium tomatoes (peeled and coarsely chopped)
In 3 quart saucepan over medium heat combine tomato juice, vegetable stock, lemon juice, sugar, hing, and cayenne. Leaving the pot uncovered, bring the mixture to a boil. Stir in remaining ingredients and again bring to a boil, uncovered. Remove from heat and cool. Cover and chill.
|
|