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LOCATION: Recipes >> Spanish >> Gazpacho 26

Print this Recipe    Gazpacho 26

Gazpacho

2 ears corn on cob
2 lbs ripe tomatoes
3 cucumbers
1 sweet red or Vidalia onions, coarsely chopped
1 2/3 C spicey V-8 juice (or other tomato juice w/ spice)
1 1/4 t ground, toasted cumin seeds
1/4-1/2 C fresh basil leaves
salt & pepper to taste

Put on a few quarts of water to boil. Drop the corn in boiling
water and cook about 3 or 4 mins. (If corn is very fresh and
kernals very small, you may eliminate this step) Set aside. Drop
tomatoes into boiling water for 15 seconds. Refresh tomatoes under
cool water, peel, core and chop coarsely. Set aside.

Put onion in food processor and pulse with cucumber. When coasely
pureed, add tomatoes and pulse until desired consistency. Put in
a bowl and add V-8 juice. Add more if you want a thinner soup.
Add cumin seeds. Stack basil leaves, roll and cut crosswise into
strips. Add to soup. Add diced cucumbers and corn to soup and
season to taste with salt and pepper.. Refrigerate 1 hour or more.

NOTE: To toast cumin seeds or other whole spices, put them in a
cast-iron or other heavy skillet over low heat and shake them
periodically. When their aroma begins to be noticeable, after
about 4 mins, remove the skillet from the heat. Cool the seeds,
then grind them in a spice grinder or by hand with a mortar and
pestle.

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