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Gazpacho Salad |
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Serves: 10 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Gazpacho Salad recipe on the web!!_ cups tomatoes peeled, seeded and coarsely chopped _ cup cucumbers peeled, seeded and finely chopped ___ cup green bell peppers finely chopped _ 12-ounce can tomato juice _ tablespoons red wine vinegar _ tablespoons onions chopped _ clove garlic _ tablespoon chicken bouillon _ teaspoon sugar _ to 4 drops hot pepper sauce Lettuce leaves At least 2 1/2 hours or up to 1 day before serving: In a large bowl, place tomatoes, cucumber and green pepper; set aside. In a blender container, place tomato juice, vinegar, onion, garlic, bouillon granules, sugar and hot pepper sauce; cover. Blend at high speed until mixture is smooth, about 10 seconds, scraping sides of container. Pour over vegetables. Cover and chill at least 2 hours or until ready to serve. Lift vegetables from dressing with a slotted spoon and place on individual lettuce-lined plates. Cucumber Salad Gazpacho Salad Molded Cold Duck Salad Roquefort Dressing Sliced Mushrooms Vinaigrette |
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