Search our complete Recipe File below!
Featured recipes coming soon!
Food Editor’s Note: Everyone who tasted this gazpacho loved it. I added some diced avocado to my own serving and enjoyed the contrast in textures between the crunchy vegetables and the smooth avocado. Serve the gazpacho in a large glass bowl or cookie jar for a colorful presentation. Ingredients1 small onion2 cups cut up fresh tomatoes (2 medium tomatoes, approx. 3/4 pounds)1 cup red pepper1 large cucumber1 scallion1 clove garlic4 cups V-8 juiceJuice of 1 lemonJuice of 1 lime2 tablespoons wine vinegar2 tablespoons olive oil1 teaspoon honeyHot pepper sauce to tasteSalt and pepper to taste Cut the onion, tomatoes, red pepper, cucumber, and scallion into small chunks and place in a food processor with the garlic clove. Using intermittent pulses, chop vegetables, being careful not to over process. The mixture should have some pieces of vegetable that are recognizable.
Remove the mixture to a large bowl and add the remaining ingredients. Refrigerate for at least several hours and taste again for seasonings just before serving.
Yield: About 7 1/2 cups
Frances Stolper is well-known for her cooking and entertaining. She is the Food Editor’s mother-in-law.
Click here to see the ShalomBoston.com food policy.
Menu for a FestiveShavuot Dinner
Paula Shoyer's newest cookbook!Visit Paula at thekosherbaker.com
Click here to go to Norene's official website