Gazpacho

Name: Gazpacho
Ingredients: 1/2 c. olive oil; 4 Tbsp. lemon juice; 6 c. tomato juice; 2 c. beef broth; 1/2 c. finely minced onion; 2 tomatoes, peeled and cubed; 2 cucumbers, diced; croutons; 1/4 tsp. Tabasco; 2 tsp. salt; 1/2 tsp. freshly ground black pepper; 2 green peppers, finely chopped; 2 c. finely minced celery

13 ingredients

8 steps

Ingredients

1/2 c. olive oil
4 Tbsp. lemon juice
6 c. tomato juice
2 c. beef broth
1/2 c. finely minced onion
2 tomatoes, peeled and cubed
2 cucumbers, diced
croutons
1/4 tsp. Tabasco
2 tsp. salt
1/2 tsp. freshly ground black pepper
2 green peppers, finely chopped
2 c. finely minced celery

Directions

1

Beat together the oil and lemon juice.
2

Stir in the tomato juice, broth, onion, tomatoes, celery, Tabasco, salt and pepper. Taste for seasoning.
3

The mixture should be well seasoned.
4

(It may require more salt or Tabasco, depending on individual taste.) Chill the soup at least 3 hours.
5

Pour into a tureen.
6

Serve the green peppers, cucumbers and croutons separately to be passed and added to each serving.
7

The soup will keep several days in the refrigerator.
8

Makes 8 to 10 servings.