Gazpacho

* Exported from MasterCook *

Gazpacho

Recipe By : BHG Soups & Stews Cookbook - 1978
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients:
4 large tomatoes
1 cup cucumber -- chopped
1/2 cup green pepper -- chopped
1/2 cup celery -- chopped
1/4 cup onion -- finely chopped
-- (1 small)
1 clove garlic -- minced
1 1/2 cups chicken broth -- low sodium
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 dash Tabasco Sauce
Croutons

Directions;
Plunge tomatoes into boiling water for 30 seconds to loosen skins; then
immerse in cold water. Slip skins off. Coarsely chop tomatoes (you
should have about 2-1/2 cups)
In large bowl combine chopped tomatoes, cucumber, green pepper, celery,
onion, and garlic. Stir in chicken broth, lemon juice, oil, sugar,
salt,
pepper, and hot pepper sauce. Cover, chill thoroughly.
Garnish each serving with croutons.
Serves 8 - 10.




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NOTES : An uncooked superb cold soup. Serves 8-10.

For a smoother soup, combine all ingredients except croutons as
directed above. Place a third of the mixture in a food
processor,
cover and blend until smooth. Chill and serve as above


Source: Better Homes and Gardens Soups & Stews Cookbook 1978 by
Meredith Corporation
ISBN 0-696-00445-3