Chunky Gazpacho (Brewer) Recipe


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

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In fact, the most ancient recipe discovered, according to food historians are some ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`.

Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts which described recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the early Romans used many aromatic flavours, including a few that will be familiar to modern chefs such as bay, mint and parsley.

Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from the holy land, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for an outbreak in recipe publications, the majority of which are now in private cookery archives.

For the centuries that followed, the upper-class families of Wesstern Europe tried to serve the most exotic meals, and consequentially chefs and their recipes could command a high salary. However, it was during the 1800s that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and publishing popular recipes of the day.

By the time we get to the 20th century, cooking books are increasing in popularity mostly as a result of better eduction, increased leisure time and having more money to spend.

The introduction of the TV brings us celebrity chefs and the recipe books that accompanied them.

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