Let's Talk BBQ
Recipes => Recipes => Veggies, Casseroles, & Other Side Dishes => Topic started by: ACW3 on June 10, 2017, 11:02:48 AM
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Gazpacho time around the ACW3 household. Here are a few of the fresh ingredients I used with my recipe. The second picture is the finished product. Now comes the hard part — waiting a few days for the ingredients to work their magic together.
I usually make this towards the end of summer, but Mrs. ACW3 wanted some now. No problem my love!
(http://i1034.photobucket.com/albums/a429/acwiesemann/th_fullsizeoutput_21a4_zps1pmtfjld.jpeg) (http://s1034.photobucket.com/user/acwiesemann/media/fullsizeoutput_21a4_zps1pmtfjld.jpeg.html)
(http://i1034.photobucket.com/albums/a429/acwiesemann/th_fullsizeoutput_21a6_zps3u1maj9o.jpeg) (http://s1034.photobucket.com/user/acwiesemann/media/fullsizeoutput_21a6_zps3u1maj9o.jpeg.html)
Gazpacho
Recipe By: Art Wiesemann
Ingredients:
4 each Hunts tomatoes with basil, garlic and oregano, 28 ounce cans
2 each sweet onions, coarsely chopped
1 each red bell peppers, seeded and chopped
1 each orange bell pepper, seeded and chopped
1 each yellow bell pepper, seeded and chopped
2 each cucumbers, English if available
1/2 cup fresh flat-leaf parsley, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
2 each limes
1/4 cup red-wine vinegar
1 cup olive oil
1 tablespoon kosher salt
1 teaspoon crushed black pepper
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
Directions:
1. Using a food processor, finely chop ingredients in batches.
2. Mix in a large bowl.
3. Re-season as necessary.
Notes:
Add sour cream, guacamole, slices of avocado or diced spring onions to garnish.
Art