Lemon Tomato Gazpacho
Source: Paramount Citrus
Ingredients
Juice from 4 Paramount Citrus lemon
1 clove garlic, minced
¼ onion, diced
2 green onions, diced
3 lbs. tomato, diced
1 cucumber, finely chopped
Salt and pepper to taste
Pinch of cinnamon to taste
¼ cup olive oil
2 cups milk
2 tablespoons fresh parsley, chopped
Cayenne pepper to taste
Directions
• Juice four lemons with a citrus reamer or juicer; set aside.
• In a large pot combine the garlic, onion, green onions, tomatoes, tomato paste and fresh lemon juice.
• Blend until smooth.
• Add the chopped cucumber.
• Season with salt and pepper and cayenne pepper to taste.
• Slowly whisk in olive oil.
• Add milk to taste and whisk.
• The milk may curdle slightly, that is normal.
TO CHILL
• Add 8 or 9 ice cubes.
• Refrigirate for at least 3 hours stirring occasionally.
• Sprinkle with parsley.
• Serve with bread.
Rating
(from 0 ratings)
Comments
No comments have been posted yet.
Soup Lemon Tomato Gazpacho
Rate this recipe
Your comments