Gazpacho con Callos de Hacha

Ingredients

  • 2 tomatoes, seeded and chopped
  • 1 cup chopped onion
  • 2 cucumbers, peeled, seeded, and chopped
  • 2 cups chopped yellow bell pepper
  • 1/2 cup freshly squeezed lemon juice
  • 2 to 3 dashes of hot sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons butter, softened
  • 4 French baguette slices (1/4 inch thick)
  • 1 1/2 ounces goat cheese, softened
  • 1 tablespoon lemon or olive oil
  • 4 ounces bay scallops, drained
  • Diced mango

Description

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