Gazpacho

Yield: 4 servings

Measure Ingredient
1 x Zucchini
1 x Green pepper, small
1 x Onion, small
1 x Cucumber
1 x Tomato, large
3 xes Garlic, cloves
½ teaspoon Cumin
¼ teaspoon Chili powder
4 tablespoons Olive oil
12 ounces V8 or tomato juice

Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate. THE ANDERSONS' FOOD GARDEN

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