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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. View all Brian Smoth's articles About the Author: |
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Gazpacho boricua
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