Gazpacho Recipe
This dish comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables. The flavor gets even better as it sits in the refrigerator overnight. -Pat Waymire, Yellow Springs, Ohio
This recipe is:
Quick
* 8 Servings
* Prep: 20 min. + chilling
Ingredients
* 4 cups tomato juice
* 2 cups chopped seeded peeled tomatoes
* 1 cup diced green pepper
* 1 cup diced celery
* 1 cup diced seeded cucumber
* 2 garlic cloves, minced
* 1/2 cup diced onion
* 1/3 cup tarragon vinegar
* 2 tablespoons minced fresh parsley
* 1 tablespoon minced chives
* 1 teaspoon Worcestershire sauce
* 1 teaspoon salt, optional
* 1/2 teaspoon pepper
* 2 tablespoons olive oil
Directions
* In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving. Yield: 8 servings (2 quarts).
Nutrition Facts: 1 cup (prepared with reduced-sodium tomato juice and without salt) equals 96 calories, 4 g fat (0 saturated fat), 0 cholesterol, 56 mg sodium, 13 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Gazpacho published in Taste of Home August/September 1996, p39
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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