Gazpacho #3
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Tomato juice |
| 1 | cup | Coarsely chopped; peeled, firm ripe tomato |
| ¾ | cup | Coarsely chopped red and/or green bell pepper |
| ¾ | cup | Finely chopped onion |
| ½ | cup | Coarsely chopped; peeled cucumber |
| 2 | tablespoons | Freshly squeezed lemon juice |
| ½ | teaspoon | Garlic powder |
| ¼ | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Pepper |
| Snipped fresh chives or green onion tops for garnish | ||
Directions
In a large bowl mix all ingredients except garnish until blended. Cover and chill at least 4 hours or overnight. Serve in chilled bowls; sprinkle with chives. Makes 4 cups, 8 servings, 34 calories per serving.
MAGAZINE ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .