Gazpacho de los angeles

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

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