Gazpacho
16 ingredients
5 steps
Ingredients
- 1 large tomato
- 1/2 small onion
- 1/2 cucumber
- 1/2 green pepper
- 1 celery stalk
- 2 tsp. parsley, chopped
- 2 cloves garlic, minced
- 2 c. tomato juice
- 3 Tbsp. red wine vinegar
- 1/2 c. white wine
- 2 Tbsp. basil
- 1 Tbsp. lemon juice
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1 tsp. Worcestershire sauce
- dash of Tabasco sauce
Directions
-
1Finely chop all vegetables.
-
2(A food processor is ideal for this.)
-
3Combine with all remaining ingredients and refrigerate 24 hours.
-
4Makes about 4 1/2 cups.
-
5Serve this soup chilled with one can of the following assortment of garnishes: finely chopped green onions, chives or croutons.
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