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Gazpacho |
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Serves: 6 Print this RecipeGazpacho is common fare here in the Southwest, and its variations are numerous. This one is simple, inexpensive, healthful and delicious. I prefer to make the tomato base the night before, but I've also made it early in the morning for serving with that night's supper. Sharon Balzer Phoenix, Arizona 2 (14 1/2-ounce) cans diced tomatoes, undrained 2 cups vegetable juice 2 tablespoons cider or red wine vinegar 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon pepper 8 to 10 drops hot pepper sauce 1 (6-ounce) package seasoned croutons 1 medium cucumber, peeled and diced 1 medium green pepper, diced 1 bunch green onions with tops, sliced In a large bowl, combine the first seven ingredients. Cover and refrigerate overnight. Stir well; ladle into soup bowls and garnish as desired with croutons, cucumbers, peppers and green onions. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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