Chez melange gazpacho

Yield: 8 servings

Measure Ingredient
\N \N Karen Mintzias
1 \N Cucumber; peeled, seeded, and diced
2 \N Tomatoes; diced
½ \N Onion; diced
½ \N Red bell pepper; seeded, and diced
½ \N Yellow bell pepper; seeded, and diced
½ \N 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

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

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