Only the three kinds of peppers that you recognized. The darkest ones are
eggplants! I use James Beard's recipe for gazpacho from his Cuisinart
cookbook. You chop up onions, cucumbers, peppers, and 5 tomatoes in fairly
even pieces. Then you blend one tomato with a cup of tomato juice, half a
cup of olive oil, 6 cloves of garlic, salt and pepper. Put it all together
and chill. If you want, serve with larger pieces of cucumbers, tomatoes
and peppers to mix in. It's wonderful. We eat it several times a week
during the summer. I don't put bread in mine, but I make homemade French
bread to serve with it.
Tina
On Sun, Jul 27, 2014 at 3:55 PM, Chuck Norcutt <
chucknorcutt@xxxxxxxxxxxxxxxx> wrote:
I recognize the poblanos, jalapenos and serranos but I don't know what the
very dark peppers are. What's your gazpacho recipe?
Chuck Norcutt
On 7/25/2014 2:24 PM, Tina Manley wrote:
PESO:
After mowing about 5 acres this morning, I took two market baskets to the
garden. I had to make a couple of trips!
http://www.pbase.com/tinamanley/image/156729790
http://www.pbase.com/tinamanley/image/156729794
We will have gazpacho and eggplant chips for lunch and I'll be canning and
freezing all afternoon! We eat really well this time of year!
C&C greatly appreciated.
Tina
PS: My new scanner is on the front porch, where it will stay until I have
time to set it up.
--
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