Monday, August 16, 2010


With temperatures close to 9o degrees yesterday, making gazpacho for dinner and spinning in the shade all afternoon was my idea of a lovely Sunday afternoon. Gazpacho is the perfect food to have on sweltering days like we're having now. With some guacamole and corn chips on the side, its absolutely perfect.

Adapted from The Best of Sunset
In a gallon glass jar mix and refrigerate:
46 oz. can tomato juice
2 c. chicken broth
5 dashes Tabasco Sauce
4 diced tomatoes
1 T. olive oil
1 T. red wine vinegar
2 cloves garlic, pressed
1/4 large sweet onion, diced
14 oz. can black olives, sliced
2 large firm, just ripe avocados, cubed
juice of 2 (or more) limes -quartered limes, tough attractive will make it bitter
2 cucumbers, seeded and diced
1/4 c. fresh cilantro leaves
1 t. each fresh lemon thyme leaves, oregano leaves, and basil leaves (or 1/2 t. dried Italian Seasoning)
Chill and serve with croutons and squeezed quartered limes

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