Chez melange gazpacho
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Karen Mintzias | ||
| 1 | Cucumber; peeled, seeded, and diced | |
| 2 | Tomatoes; diced | |
| ½ | Onion; diced | |
| ½ | Red bell pepper; seeded, and diced | |
| ½ | Yellow bell pepper; seeded, and diced | |
| ½ | Green bell pepper; seeded, and diced | |
| 2 | tablespoons | Fresh dill, chopped |
| 2 | tablespoons | Fresh cilantro, chopped |
| 1 | pint | Beef stock |
| 1 | tablespoon | Olive oil |
| 1½ | tablespoon | Red wine vinegar |
| 1 | teaspoon | Garlic, finely chopped |
| 1 | teaspoon | Tabasco sauce |
| 2 | teaspoons | Salt |
| ½ | teaspoon | White pepper |
| 1 | pint | Tomato juice |
Directions
Combine all of the ingredients and mix them together well. Chill the soup.
(Executive Chef Bill Donnelly says, "I like to serve this soup in a big bowl with chips around it and some guacamole on the side. It's a wonderful, refreshing dish that is perfect on a hot summer day.") Source: Chez Melange - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias