Gazpacho #3

Yield: 8 Servings

Measure 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

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, .

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