Gazpacho soup (vegan)

Yield: 6 Servings

Measure Ingredient
1 medium Green Bell pepper -- diced
1 medium Red Bell pepper -- diced
1 medium Yellow Bell pepper -- diced
4 Stalks celery -- diced
2 Cucumbers -- peeled and
Diced
28 cans Plum tomatoes -- chopped
With liquid
6 tablespoons Lemon juice
2 tablespoons Olive oil
3 cups Cold water
¼ cup Italian parsley -- chopped
½ cup Fresh basil -- chopped
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Tabasco sauce

Combine all ingredients; mix well. Adjust seasonings. Serve chilled Recipe By : Vegetarian Times-Amanda Cushman 7/94 Issue From: Conni Marais (X3648) On Fri, Aug

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