Gazpacho

Name: Gazpacho
Ingredients: 1 large can V-8 juice; 1 large can stewed tomatoes; 1/4 c. olive oil; 1 tsp. Worcestershire sauce; 1 gal. Burgundy wine*; 2 lb. Roma (Italian) tomatoes, chopped; 2 medium cucumbers, chopped; 2 large onions, chopped; 3 bell (green) peppers, chopped; 1 Hungarian pepper, chopped; 2 cloves fresh garlic, peeled and crushed; black pepper; salt

13 ingredients

5 steps

Ingredients

1 large can V-8 juice
1 large can stewed tomatoes
1/4 c. olive oil
1 tsp. Worcestershire sauce
1 gal. Burgundy wine*
2 lb. Roma (Italian) tomatoes, chopped
2 medium cucumbers, chopped
2 large onions, chopped
3 bell (green) peppers, chopped
1 Hungarian pepper, chopped
2 cloves fresh garlic, peeled and crushed
black pepper
salt

Directions

1

Mix the V-8 juice, stewed tomatoes, olive oil and Worcestershire sauce in a soup pot.
2

Stir in about 1/3 of the chopped onions and peppers, all the garlic and the black pepper to the pot.
3

Occasionally stir and heat the mixture over a medium burner until it begins to simmer.
4

Remove the pot from the heat. Add the remainder of the vegetables and wine to the mixture. Refrigerate for about 2 hours.
5

Serve.