Marg's gazpacho soup
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 48 | ounces | Can tomato juice |
| ¼ | cup | Salad oil |
| 4 | tablespoons | Lemon juice |
| ½ | teaspoon | Garlic salt |
| 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 | Cucumber, finely diced | |
| 1 | Green pepper, finely diced | |
| 3 | Tomatoes, chopped | |
| 1 | cup | Celery, chopped fine (opt) |
| 3 | larges | Radishes, thinly sliced |
| Parsley flakes | ||
| ¼ | cup | Onions, finely diced OR- |
| 1 | cup | Green onions including stems (or use some of both) |
| Cauliflower fleurets (opt) | ||
| Broccoli buds (optional) | ||
Directions
SEASONINGS
VEGETABLES
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.