Gazpacho New Mexico
A historical recipe from New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous.
A historical recipe
New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous. Project Gutenberg eBook #63283.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous. Digitised by Project Gutenberg, eBook #63283 (https://www.gutenberg.org/ebooks/63283). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Spain. Associated with Spain by curated dish list: gazpacho (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 pounds tomatoes
- 1 cup tomato juice Salt
- 1 large onion
Method
- A delectable and cooling “liquid salad” from Spain—with a special New Mexico touch.
- 2 pounds tomatoes, peeled or 2 14½-ounce cans stewed tomatoes 1 cucumber ½ green pepper 1 large onion 1 clove garlic ¼ cup olive oil 1 tablespoon vinegar 1 cup tomato juice Salt to taste 1 4-ounce can diced green chile Ice cubes Dice half the tomatoes, being careful not to lose any of the juice, half the cucumber, half the onion, half the pepper.
- Set aside in a large bowl or pitcher.
- Put the remaining tomatoes, cucumber, pepper and onion into a blender, along with the garlic, olive oil, vinegar, tomato juice, salt to taste and green chile.
- Blend for a few seconds.
- Pour into container with chopped vegetables.
- Mix well, cover and chill thoroughly.
- Serve with 2 or 3 ice cubes in each bowl.
- Sprinkle with garlic croutons or serve with hot garlic bread.
- Serves 6 to 8.