Gazpacho

8 ingredients
7 steps

Ingredients

  • 1/2 loaf thick pumpernickel bread
  • 1/2 c. each: chopped celery, spring onions, green pepper, sliced radishes, sliced cucumbers and chopped parsley
  • 1/2 c. salad oil
  • 1/4 c. tarragon vinegar
  • 1 large or 2 small avocados
  • 2 big (92 oz.) cans tomato juice
  • 1/2 (46 oz.) can V-8 juice
  • 2 to 3 cloves garlic

Directions

  1. 1
    Cut off crusts of bread and cut into small cubes.
  2. 2
    Mix oil and vinegar; pour over bread while chopping vegetables.
  3. 3
    In a large container put all the chopped vegetables.
  4. 4
    Add tomato and V-8 juices and garlic cloves or garlic juice.
  5. 5
    Add bread cubes. Refrigerate 24 hours.
  6. 6
    Serve cold.
  7. 7
    A family recipe.

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