Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 46 ounces | Canned tomato juice |
| 1 \N | Green bell pepper; minced |
| 1 small | Onion; minced |
| 1 \N | Cucumber; peeled & minced |
| 2 \N | Canned green chiles; minced |
| 1 tablespoon | Worcestershire sauce |
| 1 teaspoon | Seasoning blend |
| ½ teaspoon | Minced garlic |
| 1 tablespoon | Olive oil |
| 1 tablespoon | Chopped chives |
| 2 drops | Hot pepper sauce |
| \N \N | MSG (optional) |
| \N \N | Salt, white pepper |
| \N \N | Lemon wedges |
Combine tomato juice, green pepper, onion, cucumber, chiles, Worcestershire, seasoning blend, garlic, olive oil, chives and hot pepper sauce. Season to taste with MSG, salt and white pepper. Chill thoroughly. Serve with lemon wedges.
Note: For smooth gazpacho served with vegetable garnishes, blend tomato mixture in blender container until smooth. Serve with additional diced cucumber, green pepper and croutons on side.
Makes 6 to 8 servings
Created by: Velvet Turtle, Los Angeles (C) 1992 The Los Angeles Times