Gazpacho boricua by Brian Smith

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Gazpacho boricua
by Brian Smith

Gazpacho boricua

4 red tomatoes

1 onion, chopped

1 green pepper, chopped

1 tbsp coriander, chopped

1 cucumber, chopped, seedless

1 avocado, in squares

2 garlic cloves, smashed

2 cups clam/tomato juice

1/4 cup lemon juice

3 tbsp olive oil

1/2 tbsp paprika

1/2 worcester sauce

1/2 hot sauce

salt, pepper, and cumin

Servings: 4

Preparation Time: 2 Hrs. 0 Min.

Cooking Time: 0 Min.

INSTRUCTIONS FOR GAZPACHO BORICUA (Hispanic
Recipe)

cut the tomatoes in 4 segments and boil them for
30 seconds; remove
from hot water and place them in cold water for
the skin to begin
peeling; peel the tomatoes, throw the seeds, and
chop them. Mix the
chopped tomatoes with the cucumber, onion, green
pepper, garlic, and
lemon juice. Let it settle for a few minutes;
then add the clam/tomato
juice, olive oil, salt, some cumin, pepper,
worcester sauce, paprika,
and hot sauce. Place in the refrigerator for half
an hour and then
blend everything.

Author's Biography:

More Hispanic Recipe : http://recipe.quepasa.com

Posted on: June 26,2007

Email: yoda2091@hotmail.com
Website: http://recipe.quepasa.com