Gazpacho soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Celery stalk |
| 1 | bunch | Green onions |
| 1 | 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) |
Directions
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