Speedy gazpacho
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 32 | ounces | V-8 juice |
| 1 | Green peper, seeded/chopped | |
| 1 | teaspoon | Instant beef bouillon |
| 1 | tablespoon | Worcestershire sauce |
| ½ | teaspoon | Onion salt |
| ¼ | teaspoon | Garlic powder |
| 1 | Cucumber, seeded/chopped | |
| 3 | Stalks celery, seed/chopped | |
| ¼ | cup | Red wine vinegar |
| 1 | tablespoon | Chopped parsley |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Curried mayo or sour cream |
Directions
BDGM08B
While this is low-cal, those of you in sunnier climates may find this great recipe easier to enjoy these days...but I still like it after (if and when) I come back from the health club, which I promise to do much more often, starting next Monday! Whilrl all ingredients in a blender of food processor ~ I like to keep them a little "chunky", but adjust to your personal preference. You may need to process two batches to avoid overflow. Pour mixture into large pitcher; refrigerate, or add 6-7 ice cubes to hasten chilling. Serve with a dollop of curried mayonnaise or sour cream, if your calorie counter can handle it!