|Colorful, Seasonal, and Yummy|
Recipe by Sheila
My cousin Sheila and I met at a party, and it seemed like we’d known each other forever. Technically, we weren’t cousins yet, since she married into the Horn family years before I did. We shared thoughts on gardening, homesteading, and cooking. I was intrigued that she was fixing up an old farmhouse in Idaho, where she grew and preserved crops. We began emailing recipes to each other, and she sent me this gazpacho recipe back in 2002. When I visited shortly thereafter, Sheila made us a garden-based dinner of vegetarian goodies. She assigned preparation of the gazpacho to my hubby’s sister and me, while she prepared more complicated dishes like chili relleno. Gazpacho results were fresh and savory, even though Lisa and I forgot to add the salsa.
|Happy Gazpacho Ingredients|
3 cups diced tomatoes (4 large)
2½ cups diced cucumber (1 large)
1 cup diced red onion (1 small)
1 cup diced green pepper (1-2)
1 thinly sliced jalapeno (optional)
3 cloves garlic
1 cup salsa (optional)
12 oz. V8 juice
12 oz. spicy tomato juice
2 tbsp. lime juice
¼ cup chopped cilantro
½ tsp. salt
1/8 tsp. black pepper
Avocado for garnish
Sour cream or yogurt for garnish
Lime wedges for garnish
Combine tomatoes, cucumber, red onion, green pepper, jalapeno, and garlic in large bowl. Stir in salsa, V8 and spicy tomato juices, lime juice, chopped cilantro, salt, and pepper.
Chill in the refrigerator until cold. Overnight chilling will allow veggies to take up more of the broth flavor.