 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
Nothing equals the taste of an ice-cold bowl of gazpacho on a hot summer day I was hooked from the first spoonful! I found this recipe when I was looking for something to make with the abundance of tomatoes from my garden. Ingredients:
3 cups chopped seeded peeled fresh tomatoes |
2 celery ribs, finely chopped |
1 medium green pepper, finely chopped |
1 medium cucumber, peeled, seeded and finely chopped |
1/4 cup minced fresh parsley |
1 tablespoon minced chives |
1 green onion, thinly sliced |
1 garlic clove, minced |
1 can (46 ounces) tomato juice |
1/3 cup red wine vinegar |
1/4 cup olive oil |
1 teaspoon salt |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon pepper |
seasoned croutons |
Directions:
1. In a large bowl, combine the first 14 ingredients. Cover and refrigerate for several hours or overnight. Garnish each serving with croutons. Yield: 10 servings (2-1/2 quarts).
|
|