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Thread: Gazpacho (Spanish Chilled Soup)

  1. #1
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    Gazpacho (Spanish Chilled Soup)

    4 ounces fresh mushrooms, chopped
    1/2 cup olive oil
    3 cloves garlic
    2 tablespoons salt
    3 pounds tomatoes, fresh, finely chopped
    20 ounces green peppers, finely chopped
    12 ounces celery, finely chopped
    1 pound cucumbers, finely chopped
    24 ounces onion, finely chopped
    2 tablespoons chives, chopped
    3 tablespoons parsley, chopped
    1 tablespoon black pepper
    1 tablespoon worcestershire sauce
    1 1/2 cups tarragon vinegar
    1 teaspoon hot pepper sauce
    2 1/2 quarts tomato juice
    Servings: 50 / Yield: 1 3/4 gallons
    1. Sauté mushrooms in olive oil until light brown.

    2. Crush garlic in salt.

    3. Combine remaining ingredients in a stainless steel or glass container. Add mushrooms and garlic. If too thick, add more tomato juice. Cover and chill quickly to below 41°F.
    Last edited by Chef; February 11th, 2008 at 06:48 AM.

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