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Gulfstar Gazpacho

Captain Alyse Caldwell
This recipe makes a lot so have a large rubbermaid container with a lid or 2 pitchers to store it in. Trust me, you'll want to make this much so you can serve your guests and still have leftovers. It's a bit messy but no cooking is involved!

3 Tbsp Olive Oil
1 Garlic Clove - smashed
8 saltine crackers crumbs
2 cups beef boullion
1 chopped onion
3 celery stalks - chopped
4 sprigs parsley - chopped
6 sprigs watercress - chopped
2 cups tomato juice
2 Tbsp lemon juice
1/4 tsp pepper
a few shakes of Crystal hot sauce
1 large chopped tomato
1 cucumber - peeled and chopped*

*Notice a theme here? chop everything FINELY if you don't have a food processor or blender.

Start by setting aside the garlic and olive oil in a small dish to meld the flavors. Then in your blender (or by hand with a plastic baggie and rolling pin) crunch up your saltimes then pour in boullion, add onions, celery, parsely and watercress. 

Add oil and garlic to blender mix (remove garlic if you're not afraid of Vampires). Then add everything but the chopped tomatoes and cucumbers and give the blender a whirl. Pour liquid into lidded containers and refrigerate for at least 4 hours. Overnight works too.

When ready to serve, scoop chopped tomatoes and cucumbers into soup bowls and pour gazpacho over fresh veggies. Be really decadant and top with a dollop of sour cream. Yummy on a hot day and filling enough to be a meal with some crusty french bread.

 


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View other articles written by Captain Alyse Caldwell