Saturday, September 22, 2012

Gazpacho

Try one or both of these delicious gazpacho recipes!
Chunky Gazpacho Ingredients 1 green pepper, seeded and chopped fine 3-4 tomatoes, skinned, seeded, and chopped fine 2 large cucumbers, peeled, seeded, and chopped fine 1 large bunch cilantro, chopped fine 1 large red onion, chopped fine 3 large cloves garlic, minced 1 teaspoon tabasco–or 2 jalapeno peppers, chopped fine 1 46-ounce can tomato juice 1/4 cup olive oil juice of 3 limes (optional) Celtic Sea Salt and pepper to taste Garnish: cilantro leaves for each bowl
Directions Carefully chop all the vegetables the same small size, then mix in with the tomato juice, oil, optional lime juice, sugar, salt, and pepper. Let chill and cure in the refrigerator overnight. When ready to serve, ladle into bowls and top each one with a cilantro leaf.
Spanish Pureed Salad Ingredients 6 ripe tomatoes, peeled and chopped 1 purple onion, finely chopped 1 cucumber, peeled, seeded, chopped 1 sweet red bell pepper (or green) seeded and chopped 2 stalks celery, chopped 1-2 tbsp chopped fresh parsley 2 tbsp chopped fresh chives 1 clove garlic, minced 1/4 cup red wine vinegar 1/4 cup olive oil 2 tbsp freshly squeezed lemon juice Celtic Sea Salt and fresh ground pepper to taste 6 or more drops of Tabasco sauce to taste 1 tsp Worcestershire sauce (omit for vegetarian option) 4 cups tomato juice
Directions Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. *Serves 8.
**Both recipes call for 2 teaspoons of sugar. You may want to substitute a very tiny bit of stevia as a sweetener.
 Click here to see a specialist to get the best tips for weight loss

No comments:

Post a Comment