Gazpacho #2

Yield: 16 Servings

Measure Ingredient
1 large Green pepper; seeded, chopped
2 Cucumbers; peeled, seeded & chopped
8 Ripe tomatoes; peeled, mashed
3 teaspoons Salt
1½ teaspoon Paprika
1 Clove garlic; mashed
1 small Onion; chopped
¼ cup Olive oil
9 tablespoons Wine vinegar
1½ cup Cold tomato juice

Vegetables must be chopped extremely fine. Combine half the vegetables with salt & paprika. Combine garlic, onion, oil, vinegar & tomato juice. Put half the liquid in the blender with half the vegetables. Run blender until vegetables are smoothly blended. Repeat with remaining vegetables & liquid.

Combine two batches & chill. Taste for seasoning & add more if desired. At the table, offer toasted croutons, chopped green pepper, cucumbers, avacados & scallions. This is especially good during the summer months & will keep in the refrigerator up to 2 weeks (in addition to being lo-calorie). This recipe makes ½ gallon.

PAT THOMPSON

TEXARKANA, TX

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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