Gazpacho Recipe
Nothing equals the taste of an ice-cold bowl of gazpacho on a hot summer day— I was hooked from the first spoonful! I found this recipe when I was looking for something to make with the abundance of tomatoes from my garden.
This recipe is:
Quick
* 10 Servings
* Prep: 15 min. + chilling
Ingredients
* 3 cups chopped seeded peeled fresh tomatoes
* 2 celery ribs, finely chopped
* 1 medium green pepper, finely chopped
* 1 medium cucumber, peeled, seeded and finely chopped
* 1/4 cup minced fresh parsley
* 1 tablespoon minced chives
* 1 green onion, thinly sliced
* 1 garlic clove, minced
* 1 can (46 ounces) tomato juice
* 1/3 cup red wine vinegar
* 1/4 cup olive oil
* 1 teaspoon salt
* 1/2 teaspoon Worcestershire sauce
* 1/2 teaspoon pepper
* Seasoned croutons
Directions
* In a large bowl, combine the first 14 ingredients. Cover and refrigerate for several hours or overnight. Garnish each serving with croutons. Yield: 10 servings (2-1/2 quarts).
Nutritional Analysis: 1 cup (calculated without croutons) equals 94 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 757 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein.
Gazpacho published in Bountiful Harvest Cookbook , p12
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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