Gazpacho IV

A wonderful cold summer soup, great with tortilla chips, crackers, or crusty bread. Can be used as a salsa if thickened.

Step: 1

In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.

Per Serving: 52 calories; protein 1.9g; carbohydrates 7.9g; fat 2.1g; sodium 495.6mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.