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What is the easiest method for making gazpacho and quick cleanup?

Date: Tue-Oct-22-2013-
Response
0
The easiest method for making gazpacho and quick cleanup is to use a large pitcher and an immersion blender. Letís relax a little about authenticity. There is no shame in using tomato juice. Call it what you want, itís the most delicious low-calorie nutrition money can buy.
[d] By: med_becare
Date: Tue-Oct-22-2013
Response
0
I love gazpacho, but hate having to wait for the local tomatoes to come into season. My recipe is:

1 16 oz. can plum tomatoes
1 peeled onion
a couple of cloves of garlic (to taste)
1 large sweet bell pepper (color of your choosing)
1 large peeled cucumber
1/2 cup olive oil
1/2 cup balsalmic vinegar
large handfuls of fresh parseley, chives and basil
salt and pepper to taste 

Puree the tomatoes and garlic in a blender. Add most of the onion and about 2/3 each of the pepper and cucumber. Puree them. Take the remaining vegetables and dice by hand. Pour all the vegetables (pureed and not-pureed) into a glass or glazed ceramic container. Chop up the fresh herbs and add to the vegetable mixture. Add the oil and vinegar. Stir. Chill for at least an hour before serving. For extra fun, garnish when serving with either sour cream or chilled, cooked shrimp. And you can always add some freshly-chopped vegetables (more of what is already in the soup) just before serving, too.
[d] By: thebest
Date: Tue-Oct-22-2013
Response
0
Gazpacho is our staple lunch all summer long:

2 lbs tomatoes
1/2 cucumber peeled
1/2 onion
1 clove garlic
1 carrot
1/2 bell pepper
salt to taste
1/4 cu olive oil
white wine vinegar to taste

There is never really any reason to put bread in gazpacho unless you just happen to like bread and aren't trying to avoid calories.

But obviously there are a lot non-traditional ingredients one could add, e.g., we love fresh cut-up avocado added to our gazpacho. The idea though is to keep the gazpacho mostly mde of fresh vegetables, low in calories and high in fiber and essential vitamins and nutrients.
Date: Tue-Oct-22-2013
Response
What is 1 + 100



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