Recipe
Tangy Gazpacho Soup
Ingredients
- 4 medium-size ripe tomatoes, peeled, seeded and chopped
- 1 cup finely chopped yellow or sweet onions
- 1 cup finely chopped green bell peppers
- 1 cup finely chopped celery
- One-half cup finely peeled, seeded and chopped cucumbers
- One-half cup finely chopped green onions (scallions)
- One-fourth cup finely chopped fresh parsley leaves
- One-fourth cup finely chopped fresh basil leaves
- 1 quart tomato juice (or you can use Tabasco Brand Bloody Mary Mix)
- 2 tablespoons apple cider vinegar
- 3 tablespoons virgin olive oil
- 2 tablespoons Worcestershire sauce
- Salt and freshly ground black pepper to taste
- Hot sauce to taste
Directions
- Combine all of the ingredients in a large container and mix well. Cover and chill for at least 4 hours before serving. It will keep up to 3 days.
Recipe Details
- Source: Cooking Section, July 2000 [4]
- Dish Type: Soups [5]
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