Ingredients
46 oz can tomato juice
1 clove garlic, pressed
1 tbsp sugar, heaping
1 tsp salt
1 tsp seasoned salt
1/4 cup olive oil
3 tbsp lemon juice
1 1/2 tsp worcestershire sauce
1/2 tsp liquid hot sauce
1 cucumber, peeled and diced
1 green pepper, diced
2 carrots, diced
3 celery stalks, diced
3 to 4 green onions, diced
3 tomatoes, diced
Directions
In a large mixing bowl, mix tomato juice, garlic, sugar, salt,
seasoned salt, olive oil, lemon juice, worcestershire sauce, and hot
sauce. Mix until oil and seasonings are dissolved. Pour into a large
refrigerator pitcher. Stir chunky vegetables into juice mixture and
add diced fresh tomatoes. Chill overnight or 4 hours. Serve cold
with seasoned croutons on top.
Yield: 12 servings
From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking
Echo, 8/92
Servings: 2 servings
Chunky Gazpacho (Brewer) Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into the far past, in fact as far into history as early Egypt, and maybe further still. Interesting though that is, sadly, these old cookbooks were just very basic hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to historians are some clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also describes how the chefs of Roman times were skilled in the use of many herbs, including some familiar names such as thyme, rue and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices created a torrent in manuscripts on cooking, the majority of which are now in private cookery archives. During the next few centuries, the rich and powerful families of the West tried to offer the most extravagent banquests, and consequentially the best chefs and their collection of recipes became highly prized. Even so, it wasn`t until the nineteenth century that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the 20th century, cookery books were starting to become popular as a result of better eduction, people having increased leisure time and disposable income. |
We hope you enjoy this Chunky Gazpacho (Brewer) recipe.
