Gaspatcho

Discussion in 'Dinner Recipes' started by barry42001, Jun 5, 2010.

  1. barry42001

    barry42001 New Member

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    Take 2 lbs of freash, ripe tomatoes, quarter them and place in blender, add 2 - 4 oz of olive oil, redwine vinager, 1 medium onion, one green sweet pepper, one avacado, 2 - 3 garlic cloves, cilantro about 1/4 cup lemon juice, oregano, few oz of grated cheese( parmesean ), 1/2 of cucumber peeled and seeded, take 3 slices of bread, soak in water, wring out water ( notice the white water--starches from bread ), add to mixture you will have to keep the blender running the whole time will look quite thick and very creamy, add alittle water or more olive oil, if heat is desired, your choice Jalapeano, Habanero, what ever your limit for spice is chill in refrigerator for a hour , pour in bowl with seasoned crutons :D