Yellow Tomato Gazpacho Recipe - Cooking Index
2 1/2 lbs | 1135g / 40oz | Ripe yellow tomatoes - seeded, chopped |
3 lbs | 1362g / 48oz | Garlic cloves - finely chopped (medium) |
1 lb | 454g / 16oz | Cucumber - peeled, seeded, (medium) |
And chopped | ||
1 | Red bell pepper - chopped (medium) | |
1/4 cup | 15g / 0.5oz | Chopped red onion |
3 cups | 711ml | Tomato juice |
1 | Chicken broth - (14 1/2 oz) | |
1/4 cup | 36g / 1.3oz | Finely-chopped fresh basil |
1/4 cup | 59ml | Fresh lemon juice |
1/4 cup | 59ml | Honey |
1/4 cup | 59ml | Red wine vinegar |
2 tablespoons | 30ml | Worcestershire sauce |
Salt - to taste | ||
Freshly-ground black pepper - - to taste |
In large mixing bowl, combine all ingredients; whisk together until well blended. Season with salt and pepper, if desired. Cover and refrigerate 1 hour or overnight.
This recipe yields 6 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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