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Added August 27, 2004 | Recipe #98637
Showing 1-3 of 3
on October 09, 2007
I made this for Sushiman's Mexican Standoff last night and it couldn't have been a bigger hit. As it was a meat meal I left out the yogurt altogether, but did up the carrots quite a bit for body. I also added some very healthy doses of cilantro and parsley. I blended everything together with my immersion blender and we served this up in shot glasses. Superb!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Laura M
on August 22, 2006
on September 01, 2004
i used parsley, basil, marjoram, and oregano from my garden. also 1/2 vidalia onion, home grown tomatoes, 1/2 of 1 chipolte, this was wonderful, a spicy creamy version of gazpacho.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (596 g)
Servings Per Recipe: 2
The following items or measurements are not included:
chipotle chiles in adobo