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Recipe for family meals :

Andalusian Gazpacho
This recipe comes from Recipes in The Mail and was submitted by Cat Karashin.


1 cucumber, peeled and diced
1 green bell pepper, diced
5 green onions, chopped
2 cloves garlic, minced
3 tomatoes, diced
2 stalks celery, diced
2 1/2 cups cooked navy beans, rinsed and drained
2 tablespoons olive oil
6 tablespoons red wine vinegar
1 (46 fluid ounce) can tomato juice
1 teaspoon ground cumin
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/2 tablespoon minced fresh oregano
1/4 teaspoon salt

  • In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice
  • Season with cumin, parsley, basil, oregano and salt.
  • Adjust spices and seasonings to taste.
  • Chill in refrigerator at least 4 hours before serving cold.

Serves 10