Kettle river gazpacho
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Tomatoes, peeled, seeded and coarsely chopped | |
| ½ | Green pepper, seeded and diced | |
| 1 | Clove garlic, finely chopped | |
| 1 | small | Onion, finely sliced |
| ½ | English cucumber, peeled and chopped | |
| 4 | tablespoons | Finely chopped mixed fresh herbs such as chives, parsley,oregano, |
| Chervil. | ||
| 2 | tablespoons | Olive oil |
| 10 | tablespoons | Chili sauce |
| 2 | tablespoons | Lemon juice |
| ½ | cup | Tomato juice |
Directions
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.