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Health AND Yummy!!!!!
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<blockquote data-quote="LittleDudesMom" data-source="post: 161742" data-attributes="member: 805"><p>Hey Ladies!</p><p> </p><p>I made this on Friday and thought you would enjoy it as we approach the time of the year when the farmer's markets are starting to bring in some nice fresh produce. </p><p> </p><p>This gatzpacho was my dad's favorite. Put it in a big platic container and place it in the coldest part of your fridge. There is nothing better on a hot day than a great bowl of chilled gatzpacho!</p><p> </p><p>Couple notes. There are a few prep options. I like my gatz chunky and uniform, so I hand chop everything. But, you can use the food proc or blender. Another option is to puree all the gatz (I've seen it served in rest this way) or just puree 1/2, which I might try next time.</p><p> </p><p>I hope you enjoy it!</p><p> </p><p>Sharon</p><p> </p><p>2 pounds of vine ripe or plum tomatoes (the original recipe called for a 24 oz can of plum tom, diced plus the juice), chopped and seeded.</p><p>1 red onion, finely chopped</p><p>1 yellow or orange bell pepper, finely chopped (the original recipe called for a green pepper but I don't like them)</p><p>2/3 staulks of celery, finely chopped</p><p>1 cucumber, finely chopped (I like the English cuc because of the seeds)</p><p>2/3 cloves of garlic, finely chopped (I used 4 cause I love it!)</p><p>Couple T of fresh chopped parsely (I use the large leaf italian parsley and I use double-about 3/4 T)</p><p>1 C fat free/light zesty italain salad dressing (here's where you can modify and add 1/4 c white vinigar and 1/4 cup good evoo-I used the dressing because it's lighter, but the white vinigar and olive oil is pretty traditional)</p><p>1 1/4 C tomato juice (I use V-8 and I used about 2 cups + about 1/4 water)</p><p>Couple dashes of worchester sauce</p><p>Couple dashes of tobasco sauce</p><p>Lots of fresh ground pepper</p><p>Dash of sea salt (if you use the V-8, taste it first since that's pretty high in sodium - I guess you could use the low sodium variety if you are watching that)</p><p> </p><p>Here's the deal. I suggest that you make it as the recipe calls for and then add more liquid until it is the consistancy you prefer.</p></blockquote><p></p>
[QUOTE="LittleDudesMom, post: 161742, member: 805"] Hey Ladies! I made this on Friday and thought you would enjoy it as we approach the time of the year when the farmer's markets are starting to bring in some nice fresh produce. This gatzpacho was my dad's favorite. Put it in a big platic container and place it in the coldest part of your fridge. There is nothing better on a hot day than a great bowl of chilled gatzpacho! Couple notes. There are a few prep options. I like my gatz chunky and uniform, so I hand chop everything. But, you can use the food proc or blender. Another option is to puree all the gatz (I've seen it served in rest this way) or just puree 1/2, which I might try next time. I hope you enjoy it! Sharon 2 pounds of vine ripe or plum tomatoes (the original recipe called for a 24 oz can of plum tom, diced plus the juice), chopped and seeded. 1 red onion, finely chopped 1 yellow or orange bell pepper, finely chopped (the original recipe called for a green pepper but I don't like them) 2/3 staulks of celery, finely chopped 1 cucumber, finely chopped (I like the English cuc because of the seeds) 2/3 cloves of garlic, finely chopped (I used 4 cause I love it!) Couple T of fresh chopped parsely (I use the large leaf italian parsley and I use double-about 3/4 T) 1 C fat free/light zesty italain salad dressing (here's where you can modify and add 1/4 c white vinigar and 1/4 cup good evoo-I used the dressing because it's lighter, but the white vinigar and olive oil is pretty traditional) 1 1/4 C tomato juice (I use V-8 and I used about 2 cups + about 1/4 water) Couple dashes of worchester sauce Couple dashes of tobasco sauce Lots of fresh ground pepper Dash of sea salt (if you use the V-8, taste it first since that's pretty high in sodium - I guess you could use the low sodium variety if you are watching that) Here's the deal. I suggest that you make it as the recipe calls for and then add more liquid until it is the consistancy you prefer. [/QUOTE]
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