Gazpacho
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 386. Vision transcription from the scanned page; needs review.
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Ingredients
- 4 cups chopped, peeled tomatoes
- 1 cup tomato juice or vegetable juice cocktail
- 1 cup beef broth (see recipe, page 372, or tip, page 373)
- 1/2 cup chopped, seeded cucumber
- 1/4 cup finely chopped green pepper
- 1/4 cup finely chopped onion
- 2 tablespoons snipped basil or 1 teaspoon dried basil, crushed
- 1 tablespoon olive oil or cooking oil
- 1 tablespoon lemon juice or lime juice
- 1 small clove garlic, minced
- 1/2 teaspoon ground cumin (optional)
- 1/4 teaspoon bottled hot pepper sauce
Instructions
- In a bowl mix tomatoes; tomato juice; beef broth; cucumber; green pepper; onion; basil; oil; lemon juice; garlic; cumin, if desired; hot pepper sauce; and 1/4 teaspoon salt. Cover and chill 2 to 24 hours. If desired, top with croutons.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Gazpacho (8894306052).jpg" by cyclonebill from Copenhagen, Denmark; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Gazpacho_(8894306052).jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.