On Thu, 3 Jul 2008 06:28:06 -0700 (PDT), maxine in ri
> wrote:

>I offered to make gazpacho for the 4th of July party we're attending.
>Usuallly, it's just a throw-together of tomatoes, cukes, green
>peppers, onion, garlic, vinegar or citrus juice and olive oil.
>
>But I figured I'd check the net and see what other people do with
>theirs'.
>
>A lot of the recipes call for bread, soaked in either water or
>water,vinegar and oil. Some call for celery. Some say puree and
>strain. Others insist that it should be chunky. I'm ignoring the
>ones that called for canned tomato or vegetable juice, canned
>tomatoes, or "highly purified spring water." (I hate pretense, too.)
>Seasonings run from salt, pepper, cumin,
>hot sauce, worcestershire, cayenne and hot Hungarian paprika.
>
>So, my mini-unofficial poll asks:
>
>In Your Gazpacho:
>
>bread or no bread?
>
>Which Seasonings?
>
>Chunky or pureed?
>
>TIA
>maxine in ri
>



I like to blend some of the veggies and chop the rest for some
texture.





* Exported from MasterCook *

Gazpacho

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium cucumber -- peeled, seeded, and chopped
1 large green pepper -- peeled, seeded, and chopped
2 stalks celery -- bias cut
1/2 cup green onion -- chopped
1 clove garlic
2 tablespoons parsley -- chopped
2 tablespoons basil, fresh
2 cups tomato juice
4 tablespoons olive oil
3 tablespoons vinegar
4 large tomatoes, red ripe -- peeled, seeded, and
chopped
dash Tabasco sauce
salt and pepper

Place all ingredients except tomatoes, Tabasco sauce, salt, pepper,
and condiments into blender. Whirl only until blended, but not
pulverized.

Pour into large container and add tomatoes, Tabasco sauce, salt and
pepper. Taste and adjust seasonings if necessary.

Chill thoroughly.

Place condiments in individual bowls, to be passed separately.

Source:
"All About Tomatoes"
Copyright:
"Ortho Books, 1976"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 130 Calories; 9g Fat (60.6%
calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 316mg Sodium. Exchanges: 2 Vegetable; 2 Fat; 0 Other
Carbohydrates.

Serving Ideas : Condiments: Croutons, minced green onions, chopped
bell pepper, chopped hard-boiled egg, sour cream, frozen cubes of
tomato juice,.

NOTES : Strings should be removed from the celery. Vegetables may be
chopped by hand, blender or food processor.