Gazpacho #6

Yield: 2 Servings

Measure Ingredient
1½ cup Tomato juice
1 Beef bouillion cube
1 Tomato skinned and chopped
1 cup Chopped cucumber (pared)
2 tablespoons Chopped green pepper
2 tablespoons Chopped onion
2 tablespoons Wine vinegar
2 tablespoons Salad oil
½ teaspoon Salt
½ teaspoon Worcestershire sauce
3 drops Tabasco

Date: Thu, 13 Jun 1996 17:42:25 -0400 From: Rebecca Hessler <rhessler@...> Heat tomato juice to boil in a small saucepan. Add bouillion cube and stir until dissolved. Pour into blender and add remaining ingredients. Blend.

Chill several hours or overnight.

Serve with croutons or shredded vegetables if desired.

EAT-L DIGEST 12 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes