White wine gazpacho
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Ripe Tomatoes, Peeled, Cored And Seeded | |
| 1 | tablespoon | Vegetable Oil |
| 1 | cup | Thinly Sliced Green Onions |
| 1 | cup | Thinly Sliced Zucchini Cut Into Quarters |
| 2 | Minced Garlic Cloves | |
| 1 | Green Or Red Pepper, Cored, Seeded And Cut Into 1/2\" Strips | |
| 2 | tablespoons | Chopped Fresh Parsley |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Tabasco Pepper Sauce |
| 1½ | cup | Chicken Broth |
| ⅓ | cup | Dry White Wine |
Directions
In the South theyserve cold soups frequently as a refreshing foil to the heat. Thin slices of zucchini and the piquancy of dry white wine plus Tabasco sauce give this gazpacho a delicious twist.
~--------------------------------------------------------------------- ~-- Coarsely chop the tomatoes; you should have about 1¼ cups.
Drain, reserving the liquid (about ½ cup). In a large skillet, heat the oil over medium heat. Add the green onions, zucchini and garlic; saute for 1 minute. Add the tomatoes, pepper, parsley, salt and Tabasco sauce. Stirring frequently, cook for 5 minutes, or until the pepper is tender. Turn the vegetables into a large bowl and mix in the reserved tomato liquid and the broth and wine. Cover and refrigerate for several hours or overnight.
From: The Tabasco Cookbook. Typed by Syd Bigger.