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Gazpacho Recipe


1 large onion, seeded and chopped

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried rosemary, crushed

2 tablespoons olive oil

1/2 teaspoon garlic powder

1 teaspoon dried oregano

salt and pepper to taste

1/4 teaspoon cayenne pepper

1/2 teaspoon dried basil

2 tablespoons olive oil

1 tablespoon dried parsley

3 tablespoons chili powder

1 tablespoon onion powder

1/4 teaspoon dried parsley (optional)

1 pinch garlic powder

1/2 teaspoon dried rosemary (optional)


In a small bowl, mix the onion, flour, salt, paprika, oregano, basil, rosemary and olive oil.

Heat oil in a large skillet over medium heat. Stir in garlic powder, oregano and basil; cook, stirring occasionally, for 1 to 2 minutes.

Pour in onion mixture and stir to coat. Transfer to an empty skillet. Stir in olive oil and garlic powder. Continue to coat. Transfer to skillet with the olive oil mixture. Add basil, oregano, salt and pepper. Spoon mixture over onion mixture. Cover, and simmer over medium-low heat for 1 to 2 minutes. Transfer mixture to a small dish. Dip spoon into remaining olive oil and garlic powder mixture and place under hot water for 2 to 3 minutes.

In a small bowl, sprinkle chili powder, onion powder, parsley, chili powder and salt and pepper over the mixture. Sprinkle with garlic powder, onion powder, parsley and garlic powder. Cover, and simmer over medium heat for 30 minutes to 1 hour. Transfer mixture to a serving bowl.