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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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This summer, treat yourself to a bowl of delicious, garden-fresh gazpacho. This refreshing chilled soup originates from Spain and is easy to make - I suppose, but I can only guess since I've not yet made it. But I cannot imagine NOT loving it. This was e-mailed to me as part of a free daily dietary tip that I receive. Let's eat and Let's see! Ingredients:
2 1/2 cups tomato juice or 2 1/2 cups vegetable juice |
1 cup tomato, peeled, seeded, finely chopped fresh |
1/2 cup celery, finely chopped |
1/2 cup bell pepper, finely chopped |
1/2 cup green onion, finely chopped |
3 tablespoons white wine vinegar |
2 tablespoons extra virgin olive oil |
1 large garlic clove, minced |
2 teaspoons fresh flat-leaf parsley, finely chopped |
1/2 teaspoon salt |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Combine all the ingredients in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.
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