MENU
 
 
  • Gazpacho (iced vegetable soup)

    1 vote
    Prep time:
    Servings: 6 cups
    by Becky
    1 recipe
    >
    A friend made this for a summer evening appetizer some years ago and I have been making it ever since. We live in Phoenix so I may add a green salad and some toasted garlic bread to make it a light,cool summer meal.

    Ingredients

    • 6 tomatoes
    • 1 1/2 cups tomato juice ( I use a picante style)
    • 1 medium cucumber, peeled, seeded and chopped
    • 1 medium red onion, finely chopped
    • 1 small green bell pepper, finely chopped
    • 1 small clove garlic, minced
    • 1/4 cup olive oil
    • 2 tablespoons red wine vinegar
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • bottled hot pepper sauce, add to your liking
    • croutons or toasted bread cubes

    Directions

    1. Plunge tomatoes in boiling water for 30 seconds to loosen skins, then immersein cold water. Slip skins off; coarsely chop tomatoes.
    2. In a large mixing bowl combine the chopped tomatoes, tomato juice, chopped cucumber, onion, green bell pepper, garlic, olive oil, red wine vinegar, salt, pepper and bottled hot pepper sauce. Chill. If desired, add an ice cube to each serving. Top with croutons.

    Similar Recipes

    Leave a review or comment