Gazpacho boricua
by: Guest
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Word Count: 171
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.
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