Kettle river gazpacho

Yield: 6 servings

Measure Ingredient
3 \N Tomatoes, peeled, seeded and coarsely chopped
½ \N Green pepper, seeded and diced
1 \N Clove garlic, finely chopped
1 small Onion, finely sliced
½ \N English cucumber, peeled and chopped
4 tablespoons Finely chopped mixed fresh herbs such as chives, parsley,oregano,
\N \N Chervil.
2 tablespoons Olive oil
10 tablespoons Chili sauce
2 tablespoons Lemon juice
½ cup Tomato juice

Mix all the ingredients together. Heat gently over medium heat.

Serve with hot crusty bread. Can be served chilled or at room temperature.

Origin: Sun Rype Recipe insert Shared by: Sharon Stevens.

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