Gazpacho soup

Yield: 8 servings

Measure Ingredient
1 small Celery stalk
1 bunch Green onions
1 \N Cucumber, unpeeled
3 mediums Tomatoes
1 large Green pepper
¼ cup Vegetable oil
¼ cup Wine vinegar
¼ cup Worcestershire sauce
1 tablespoon Lemon juice
1 tablespoon White horseradish
⅛ teaspoon Pepper
1 teaspoon Salt
1 can Tomato juice (46 oz)

Grate or chop vegetables fine by hand or use a food processor.Mix remaining ingredients thoroughly and combine with vegetables.

Refrigerate several hours or overnight. Serves 8.

Source: Suncoast Seasonings, by the Dunedin Youth Guild, Inc., Dunedin, FL; received in November Cookbook Swap from Sue Woodward/MM by DEEANNE

Similar recipes