• The MS Cookbook

Gazpacho

Gazpacho has a deep sweet flavor and a great consistency that comes from combining a lot of vegetables at once. A classic soup in Spain and many other Spanish-speaking countries, gazpacho should be made at least 6 hours before you want to serve it and put into the refrigerator so it will be cold when you serve it. I use honey to give it a sweet taste that combines beautifully with the vinegar. INGREDIENTS 4 cups Tomato juice

1 Cucumber 1 Sweet Red Onion

4 cloves Garlic 4 Fresh tomatoes 1 cup Green pepper

1⁄4 cup Parsley 2 tbsp Honey 2 tbsp Wine Vinegar

2 tbsp Olive oil 1 tsp Cumin 1⁄4 tsp Salt Pinch of black Pepper

Tabasco sauce (optional)

1) Cut the cucumber, sweet red onion, garlic, tomato, and green pepper into small pieces, and place them in a large bowl.

2) Add the cumin, parsley, salt and pepper to the vegetables and mix gently.

3) Add the olive oil, honey, vinegar, and tomato juice

4) If you would like Tabasco sauce add it here.

5) Chill until cold, at least 3-4 hours.

6) Serve and enjoy!

2 views0 comments

Recent Posts

See All

Vegetable Stock

A must have in any kitchen, it’s a good idea to make extra vegetable stock every time you make a soup and keep some in the freezer so you can prepare meals with it at any time. This recipe uses fresh

Butternut Squash Soup

To make this soup, I bake the squash hours before hand and let it cool down so we can easily remove the skin with our hands and scoop out every bit of the squash from its skin. I save the seeds, wash

Carrot Soup

This is a delicious soup to eat on a cold day or evening. It’s creamy and hot and goes well with steamed green vegetables like broccoli or chard. The potatoes make the soup thicker. INGREDIENTS 10 C