You are here

Buttermilk Gazpacho

Thrifty.Chef's picture
Ingredients
  Hard cooked eggs 2 , halved
  Canned tomato/Mixed vegetable juice 12 Ounce (1 Can)
  Buttermilk 1 1⁄2 Cup (24 tbs)
  Chopped spanish onion/Bermuda onion 1⁄2 Cup (8 tbs)
  Stalk celery 1 , diced
  Sweet pepper 1 Medium, cored, seeded, and chopped (Green Or Red)
  Black pepper 1⁄8 Teaspoon
  Snipped dill/1/4 teaspoon dried dillweed 1 Tablespoon
  Lime 1 , thinly sliced
Directions

1. Press the yolks of the eggs through a sieve into a mixing bowl. Add the tomato juice, buttermilk, onion, celery, green pepper, and black pepper, and the dill if used. Stir to mix.
2. Mince the egg whites, and divide among 4 mugs or soup bowls. Pour the soup over the whites. Garnish each serving with a slice of lime if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Mixing
Dish: 
Soup
Ingredient: 
Buttermilk
Interest: 
Everyday

Rate It

Your rating: None
4.04
Average: 4 (20 votes)