Seasonal Recipes

Gazpacho Soups Recipes

Gazpacho Soups Ramadan Recipe

Gazpacho Soups Recipes


3 large cucumbers
2 pounds assorted diced vegetables
2 tablespoons salt
1-tablespoon pepper
2 tablespoons sugar
5-6 dashes Tabasco
1 tablespoon Worcestershire sauce
1-46 ounce can tomato juice or V-8
12 bunch cilantro – about 2 ounces
1 tablespoon cumin


Cut the cucumber lengthwise and scoop out seeds with the tip of a teaspoon.
Then cut lengthwise into 14 inch strips.
Stack the strips of ½ a cucumber and turn perpendicular to the knife and cut into ¼ inch dices.
Repeat with rest of cucumbers.
Put all the chopped vegetables into a 2 gallon plastic bucket and mix with the salt, black pepper, sugar, Tabasco and Worcestershire sauce.
Let sit for 10 minutes.
Pour tomato juice or V-8 into the vegetables.
Add the chopped cilantro and cumin.
Refrigerate for 1 hour.
Taste and adjust seasonings as necessary.

Gazpacho Soups Recipes 1

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