Twogee's Gazpacho

Here is my mother's Gazpacho recipe.  You probably can't read it so I will translate it below.  This is not made like any other Gazpacho recipe I have seen.  My mother took short cuts whenever possible.  So here it is.

Okay, here is the translation.  

This is going to be one of those "Mom's" recipes = "About" , Kind of.

3 or 4 or 5 very ripe tomatoes, peeled and chopped (to peel drop in boiling water for a few seconds).

1 can of Campbell's Beef Consomme soup, NOT the gelatin kind - boullion in can, I think boullion is not written on the can.  

2 cucumbers, peeled and chopped

1 onion or 1 bunch of green onions, chopped with green tips  (we use green onions)

1/2 green pepper (if you like it).  (We don't).

1 soup can cold water

about 1/4 cup of Italian Dressing - (we use Good Seasons Italian mix to make the dressing).

Taste and add Salt/pepper/garlic salt if needed/ 

and some kind of spicy or hot sauce if you like it spicy.

Refrigerate until cool.

The End

Most recipes call for running it thru a food processor to emulsify it.  But we like to taste the chunks of veggies.  Most recipes do not use Beef Consume Soup.  Most recipes do not use Italian Dressing.  Just warning you all.  You can really add any veggie you would enjoy eating in a cold soup.  If you are going to freeze any leftovers, I suggest you do not put any onions in the portion that is frozen.

I LOVE that you posted your mom's actual recipe in her hand. I have so many like this!

I will make this, sounds wonderful! And tasty!

I think it is interesting how recipes have evolved over the years.