Spicy Creole Gazpacho
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Thursday, 23 June 2011 18:26
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¼ cup butter ¼ cup olive oil 1 tsp oregano ½ tsp rosemary 1 tsp basil 1 tsp minced garlic 4 French bread slices, ¾” thick 6 6-ounce cans V8 juice 2 cups tomato juice 1 cup diced tomatoes, seeded 1 cup diced cucumber ½...

 

  • ¼ cup butter
  • ¼ cup olive oil
  • 1 tsp oregano
  • ½ tsp rosemary
  • 1 tsp basil
  • 1 tsp minced garlic
  • 4 French bread slices, ¾” thick
  • 6 6-ounce cans V8 juice
  • 2 cups tomato juice
  • 1 cup diced tomatoes, seeded
  • 1 cup diced cucumber
  • ½ cup diced green bell pepper
  • ½ cup diced yellow bell pepper
  • ½ cup diced zucchini
  • ½ cup diced summer squash
  • ¼ cup minced onion
  • ¼ cut minced garlic
  • 3 TBS white wine vinegar
  • Juice of ½ lemon
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp Louisiana Hot Sauce
  • ¼ cup chopped cilantro or parsley
  1. Cut French bread into ¾” cubes with crust on; in heavy skilled melt butter and olive oil over medium high heat; add oregano, basil, rosemary, and garlic; sauté 1-2 minutes
  2. Add French bread cubes and sauté until croutons are thoroughly coated; season with salt; remove from skillet & spread on large cookie sheet
  3. Place croutons into preheated 300? oven and bake for 30 minutes or until crisp; set aside
  4. Into a large mixing bowl, combine juices and remaining vegetables including onions and garlic; blend well and add vinegar and lemon juice; add salt, pepper, and hot sauce
  5. Add cilantro, cover tightly and chill for 4-6 hours
  6. Served into chilled cups or bowls topped with croutons and additional sprinkle of parsley or cilantro

Serves 8-10

 

Last Updated on Saturday, 22 August 2015 18:47