DianaT
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Posts: 10020
Registered: 12-17-2004
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Gazpacho ---
There are so many ways to make gazpacho, so many good ways and different styles from crunchy to pureed.
So this is just what we have been doing lately. We make a big batch of what a friend in BA calls our liquid salad and eat it with meals and as a
snack.
It is best made several hours or a day before eating and lasts several days. It is one of those not exact recipes---changes every time, but here is
the basic idea
Chop --
One large white onion
3 or 4 large stalks of celery
1 or 2 red bell peppers----yellow and green are also good or a combination of several
5- 7 tomatoes depending on size
Two large peeled cucumbers
One or two jalapeņeos-- leaving or removing the seeds and veins is a matter of taste--we leave the seeds.
Add 4-6 or to taste crushed fresh garlic---we like a lot of garlic
Cover the mixture with:
We prefer the Von's low sodium Veggie juice or low sodium V-8 juice. We have used the Mexican V-8 juice, but it is heavy with sodium.
Add approximately 1/3 cup of:
worcestershire sauce
good red wine vinegar
Then I cover the bottom of the measuring cup with a good layer of Tabasco sauce and add it
Juice from approximately 6 Mexican limes.
As stated above, best if made several hours before serving and even better the next day and lasts for several days.
Overall, we find it a very healthful snack! I would love to hear how others make gazpacho! Our way is a combination of some recipes we have read,
old bloody mary recipes, and salsa fresa recipes.
Oh, for an entire meal, we have added cooked c-cktail shrimp or the fake crab meat to what we are eating that night.
[Edited on 7-13-2011 by DianaT]
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Russ
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Registered: 7-4-2004
Location: Punta Chivato
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That sounds soooo good! I'm thinking  that you could add shrimp, scollops,
octopus,and any other mariscos available to this. Or not
Bahia Concepcion where life starts...given a chance!
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Eli
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Posts: 1471
Registered: 8-26-2003
Location: L.B. Baja Sur
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Mood: Some times Observing, sometimes Oblivious.
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I got to try this recipe, sounds excellent, thanks!
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DianaT
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Registered: 12-17-2004
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Hope you enjoy it Eli----
| Quote: | Originally posted by Russ
That sounds soooo good! I'm thinking that you could add shrimp, scollops,
octopus,and any other mariscos available to this. Or not |
When we added either shrimp or fake crab, we added them to the individual servings====or to the original mixture when there was only enough left for
two servings. I just did not think it would be good to add it and keep it for several days----takes us several days to consume it. But I could be
wrong. 
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Ken Bondy
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Registered: 12-13-2002
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Mood: Mellow
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Sabroso 
carpe diem!
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krafty
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Registered: 8-23-2010
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We also make gazpacho-you can pretty much add anything. Only fresh, of course, and chill til almost freezie, and we like it like mush, so we blend.
I will try with shrimp and perhaps sliced avocado on top. And a tad of crema?
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