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Gazpacho from the Garden Recipe

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This recipe for Gazpacho from the Garden is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-8 fresh tomatoes, peeled and chopped
2 cukes, peeled and chopped
2 peppers, chopped
2 onions, chopped
8 stalks celery, chopped
15 radishes, chopped
3 cloves garlic, peeled and crushed
3 tbsp. wine vinegar
1/4 c. sherry
1 handful parsley, chopped
2 tbsp. olive oil
salt, pepper, basil, other fresh herbs to taste
1 46 oz. can tomato juice (can use Spicy V8)
Worcestershire sauce, optional
Directions:
Directions:
Mix all ingredients together and stir well. Let stand in refrigerator for at least 24 hours, for flavors to mingle. Serve icy cold, preferably in Venetian glass, says Polly's recipe card.
Number Of Servings:
Number Of Servings:
About 1 gallon
Personal Notes:
Personal Notes:
The proportions of ingredients are flexible. Use what you have from the garden.This elegant recipe is definitely best when the vegetables are fresh and ripe.

 

 

 

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