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Gazpacho is such a great dish for many seasons. It works well in summer when you don’t want to turn on the oven, and can also be enjoyed during the winter holiday season as a great appetizer! I love serving this gazpacho in shooters as an appetizer at parties. It’s fresh and light, and can be prepared in advance!
1. In a food processor (or blender), add garlic and onion. Pulse 3-4 times.
2. Add celery, cucumber and green pepper. Pulse to chop vegetables another 5-6 times.
3. Add chopped tomatoes, chives, red wine vinegar, olive oil, salt, pepper, Worcestershire and tomato juice. Pulse soup until you reach the desired consistency.
4. Pour gazpacho into a sealed container and refrigerate at least 4 hours, preferably overnight. Serve in shot glasses or small bowls with a garnish of fresh chives.
Note: You can also enjoy this gazpacho as a main dish, not just in shooter form!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!