Gazpacho recipe (party sized!)
So, I always make everything in bulk, especially during the summer. I made this gazpacho earlier this week, and thought I'd share it with everyone.
Be warned, this recipe will easily feed 15 people, probably more.
2 tablespoons olive oil
1 large onion, diced
2 large cloves garlic, minced or crushed
1 teaspoon(ish) garlic salt
4 orange bell peppers, diced
3 red bell peppers, diced
1 6.5lb can pureed tomatoes (the can that's bigger than your head)
3 14oz cans diced tomatoes
2 large English cucumbers, diced
8 scallions, chopped
3 cups(ish) water
2 14oz cans cannellini beans, drained
2 tablespoons dried basil
1 tablespoon dried oregano
Add onion, garlic, and olive oil to large soup pot and saute on low heat for 20 minutes, or until soft & translucent. Add peppers and cook for additional 5 minutes. Remove from heat and add all other ingredients. Can be served immediately, or chilled.
Traditionally, gazpacho is a no-cook soup. I don't like the strong bite of raw onions and garlic, though, so I saute them to get a milder flavor. Plus, it gives me time to chop up everything else.
Also, this is an easy recipe to sub in whatever veggies you like. Denise, I know you will at least double the garlic, probably triple it. :)
Be warned, this recipe will easily feed 15 people, probably more.
2 tablespoons olive oil
1 large onion, diced
2 large cloves garlic, minced or crushed
1 teaspoon(ish) garlic salt
4 orange bell peppers, diced
3 red bell peppers, diced
1 6.5lb can pureed tomatoes (the can that's bigger than your head)
3 14oz cans diced tomatoes
2 large English cucumbers, diced
8 scallions, chopped
3 cups(ish) water
2 14oz cans cannellini beans, drained
2 tablespoons dried basil
1 tablespoon dried oregano
Add onion, garlic, and olive oil to large soup pot and saute on low heat for 20 minutes, or until soft & translucent. Add peppers and cook for additional 5 minutes. Remove from heat and add all other ingredients. Can be served immediately, or chilled.
Traditionally, gazpacho is a no-cook soup. I don't like the strong bite of raw onions and garlic, though, so I saute them to get a milder flavor. Plus, it gives me time to chop up everything else.
Also, this is an easy recipe to sub in whatever veggies you like. Denise, I know you will at least double the garlic, probably triple it. :)