Lou's gazpacho

Yield: 1 Servings

Measure 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
\N \N White pepper
4 tablespoons Olive oil
2 dashes Tabasco sauce; to taste

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

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