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National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

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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:
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