{soups-salads-and-salad-dressings} Herbed Gazpacho Recipe

 

    Herbed Gazpacho Recipe



For a unique first course, serve this colorful soup from Carole Benson, Cabazon, California. Chilled V-8 juice is the base for this soup that's chock-full of generous chunks of chopped tomatoes, green pepper and cucumber. "Garnish each bowl with shrimp for a fancy finish," suggests Carole.

This recipe is:

Quick






    * 10-12 Servings
    * Prep: 10 min. + chilling

Ingredients

    * 1 can (46 ounces) V8 juice, chilled
    * 1 can (14-1/2 ounces) Italian stewed tomatoes
    * 3 medium tomatoes, chopped
    * 1 medium green pepper, chopped
    * 1 medium cucumber, chopped
    * 1/2 cup Italian salad dressing
    * 1/4 cup minced fresh parsley
    * 4 to 6 garlic cloves, minced
    * 1 teaspoon Italian seasoning
    * 1 teaspoon salt
    * 1/4 teaspoon pepper
    * Cooked chopped shrimp, optional

Directions

    * In a large bowl, combine the first 11 ingredients. Cover and refrigerate for at least 1 hour. Garnish with shrimp if desired. Yield: 10-12 servings (about 3 quarts).


Nutrition Facts: 1 serving (1 cup) equals 85 calories, 4 g fat (trace saturated fat), 0 cholesterol, 781 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein.



Herbed Gazpacho published in Quick Cooking July/August 2000, p42






         Beth Layman  :)


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