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Russian Mama's GazpachoRussian Mama's Gazpacho

This Spanish soup quickly became Russian Mama's favorite, so here it is.

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2 eggs, hard boiled
4 large tomatoes
1 green, red, or yellow pepper
4 small cucumbers, seeds femoved
1 small sweet or red onion
2/3 cup olive oil
Juice of one 1 lemon
1/4 cup red balsamic vinegar
1/2 cup parsley, finely minced
1 tsp dried oregano, or 1/4 cup fresh
2 tbsp hot sauce
Pepper, coarsley ground
2 cloves of garlic, minced
1 tsp salt
1 46-ounce tomato juice

In a food processor chop tomatoes, pepper, cucumber, onion; add olive oil, lemon juice, vinegar, parsley, oregano, hot sauce, coarsley ground black pepper. Transfer to a big pot.
In a food processor mix garlic, salt, and eggs.
Poor tomato juice into pot with vegetables, and add salt, garlic and egg mixture. Taste for seasoning and add salt, pepper to taste. Chill for at least 4 hours before serving.
Serving suggestions:

The flavor improves with age - you can store it in the refrigerator and eat it for about a week.

Garlic(2)  Olive Oil(3)  Pepper(2)  Soup(7)  Spanish  Tomato Juice
Tomatoes  Vinegar(3)  

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