Lou's gazpacho
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Cucumbers; peeled and chopped |
| 5 | mediums | Tomatoes; peeled and chopped |
| 1 | medium | Green bell pepper; deribbed, seeded, & chopped |
| 2 | teaspoons | Garlic; finely chopped |
| 1 | large | Onion; peeled and chopped |
| 4 | cups | Tomato juice |
| ¼ | cup | Red wine vinegar |
| 3 | teaspoons | Salt |
| White pepper | ||
| 4 | tablespoons | Olive oil |
| 2 | dashes | Tabasco sauce; to taste |
Directions
Reserve some chopped onions, cucumbers, and green peppers for garnish. Put all ingredients in blender (may have to do part at a time). Blend to a puree. Serve cold with croutons and chopped onions, cucumbers, and green peppers. This is a lot of gazpacho. Probably should scale down unless making for a crowd. Entered 10/16/94 Recipe by: Lou Parris
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@...> on Nov 04, 1997