Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Frosty Spanish Gazpacho

WPBWPB Posts: 4
Ingredients1 cup finely chopped peeled tomatoes
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1/2 cup finely chopped peeled cucumber
1/4 cup finely chopped onion
2 tsp finely chopped or snipped fresh parsley
2 tsp chopped or snipped chives
1 small clove garlic, minced
2-1/2 tblsp wine vinegar
2 tblsp olive oil
1 tsp salt
1/4 tsp ground pepper
1/2 tsp Worcestershire sauce
2 cup tomato juice (see below)InstructionsMake in the morning to serve as an evening meal on particularly sultry days.

Combine all ingredients in a glass bowl and stir to mix. Cover and chill thoroughly several hours. Serve in chilled cups. Makes 6 servings.

When I do this recipe, I take fresh chopped tomatoes and push them through a strainer to remove seeds and skin, enough to get 2 cups of tomato juice. You can use canned tomato juice or V-8, but the "fresh squeezed" tomato juice to be a great addition to all the other fresh ingredients.

I also use balsamic vinegar in place of wine vinegar to increase the depth and complexity of flavor.

I usually double or triple this recipe and have a big bowl of it chilling in the fridge and use it all week, especially for kunch. It gets way better as the flavors blend over several days.

This is a GREAT soup!NotesNumber of Servings: 6Time to Prepare:
Sign In or Register to comment.