Gazpacho Soup
- prep time:
- null About an hour - use your cuisinart for the chopping- don’t make mush.
- total time:
- null About 1 and 1/2 hours, but it’s worth it.
Makes 8 to 12 servings
cindy
This recipe is from a cookbook my father game me !!!
ingredients
- 1 clove garlic
- 1 tsp salt
- 1/2 cup mushrooms
- 3 TB olive oil
- 1 cup chopped onions
- 2 cups chopped tomatoes
- 1 large cup chopped green peppers
- 1 cup chopped celery
- 1 cup chopped cucumber
- 2 tsp chopped chives
- 1 TB chopped parsley
- 1 tsp black pepper
- 1/2 tsp Tabasco sauce - or more
- 1 tsp Worcestershire sauce
- 1/2 cup tarragon wine vinegar
- 3 cups tomato juice
directions
- 1
Crush garlic in a teaspoon of the salt.
- 2
Saute the mushroom in olive oil until lightly browned.
- 3
Combine mushrooms and garlic with the remaining ingredients in a stainless steel or glass bowl.
- 4
Cover and chill at least 3 hours or overnight.
- 5
Exact amounts of the vegetable is not important.
- 6
Season to taste.
notes
This a GREAT cold soup
Source: marilyn and bob
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