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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Heirloom Tomato Gazpacho with Fresh Basil

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Heirloom Tomato Gazpacho with Fresh Basil Empty Heirloom Tomato Gazpacho with Fresh Basil

    Post by Lobo Tue 16 Feb 2016, 7:22 pm

    Heirloom Tomato Gazpacho with Fresh Basil
    Heirloom Tomato Gazpacho with Fresh Basil Gazpacho-crop-web
    By Julia Rutland
    This cool, refreshing summer soup makes the best of a big, gorgeous bounty of tomatoes. When your harvest is just beginning or ending, simply divide the recipe in half.
    Makes 8 cups

    Ingredients


    • 3 pounds ripe heirloom tomatoes, cored, seeded, and coarsely chopped
    • 1 cucumber, peeled, halved, seeded, and coarsely chopped
    • 1 red, yellow, or orange bell pepper, coarsely chopped
    • ¼ sweet onion, coarsely chopped
    • 2 garlic cloves, minced
    • ¼ cup finely chopped fresh basil
    • 2 cups vegetable or tomato juice
    • ¼ cup red wine or apple cider vinegar
    • 3 tablespoons extra virgin olive oil
    • 1½ teaspoons salt
    • 1 teaspoon coarsely ground black pepper
    • 1 teaspoon lemon zest
    • 2 tablespoons fresh lemon juice
    • Toasted croutons and fresh basil leaves for garnish

    Instructions


    1. Combine half of the tomatoes, cucumber, bell pepper, onion, garlic, and basil in a food processor. Process until finely chopped. Transfer mixture to a large bowl. Repeat with remaining half of tomatoes, cucumber, bell pepper, onion, garlic, and basil.
    2. Stir in vegetable juice, vinegar, olive oil, salt, pepper, lemon zest, and lemon juice. Cover and chill 4 hours or overnight to let flavors blend. Add salt to taste, if desired.
    3. Serve in chilled bowls and garnish with toasted croutons and fresh basil leaves.

      Current date/time is Thu 28 Mar 2024, 1:27 pm