|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Blender Gazpacho |
|
Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Blender Gazpacho recipe on the web!!_ 14 1/2-ounce cans stewed tomatoes Mexican _ cucumber medium, peeled and coarsely chopped ___ cup water cold ___ cup onions chopped _ tablespoon olive oil _ cloves garlic minced _ teaspoon salt ___ teaspoon black pepper Chill individual serving bowls. Place stewed tomatoes with juice in a blender container. Cover and blend at medium-low speed for 3 to 4 seconds or until tomatoes are in small pieces. Transfer to a serving bowl. To blender container, add cucumber, water, onion, olive oil, garlic, salt and pepper. Cover and blend at medium-low speed for 3 to 4 seconds or until cucumber and onion are in small pieces. Stir into tomato mixture. Chill in the freezer for 15 minutes before serving. To serve, spoon into individual bowls. If desired, place an ice cube in each bowl as a garnish. Serve with fried chicken or ham and crusty rolls. Swiss Broccoli Soup Corn Chowder Blender Gazpacho |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
