Picnic Gazpacho
Serves 6 to 8

12 medium Tomatoes, peeled and seeded
2 Cucumbers, peeled and seeded
2 cloves Garlic, peeled
1/2 cup fresh Lime Juice
Dash of Cayenne Pepper, or to taste
4 Tbs. Scallions or Green Onions, chopped
4 Tbs. Cilantro or Flat Leaf Parsley, chopped
Salt and White Pepper to taste

Combine tomatoes, cucumber, garlic and lime juice in blender or food processor and puree until smooth. Remove any foam that may have formed on the top of the Gazpacho.

Stir in scallions and cilantro and season with salt and white pepper to taste.

Refrigerate until serving time. Pour cold soup into a quart-size thermos for easy picnic transport.

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