Marg's gazpacho soup

Yield: 12 Servings

Measure Ingredient
48 ounces Can tomato juice
¼ cup Salad oil
4 tablespoons Lemon juice
½ teaspoon Garlic salt
\N dash Accent seasoning
2 teaspoons Salt
2 teaspoons Worcestershire sauce
1½ teaspoon Vinegar
½ cup Sugar
1 cup Carrots, grated
1 cup Carrots, finely sliced
1 \N Cucumber, finely diced
1 \N Green pepper, finely diced
3 \N Tomatoes, chopped
1 cup Celery, chopped fine (opt)
3 larges Radishes, thinly sliced
\N \N Parsley flakes
¼ cup Onions, finely diced OR-
1 cup Green onions including stems (or use some of both)
\N \N Cauliflower fleurets (opt)
\N \N Broccoli buds (optional)



Beat tomato juice and salad oil in a blender. Add the seasonings to the previous mixture and blend. Then chill this mixture while preparing the vegetables. Add the prepared vegetables to the mixture and chill again. Sprinkle with parsley before serving cold.

Similar recipes