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Ingredients
| red tomatoes (chopped): 4 cups (seeded and diced) |
| tomato juice: 1 cup |
| soup - beef broth: 1 cup |
| green bell pepper (chopped): 3/4 cup |
| celery (chopped): 3/4 cup |
| cucumbers (sliced): 3/4 cup (chopped) |
| onions (chopped): 1/3 cup |
| garlic: 2 cloves (minced) |
| olive oil: 1 Tbl |
| lemon juice: 1 Tbl |
| balsamic vinegar: 1 Tbl |
| dried basil (ground): 1 tsp |
| dried parsley: 1 tsp |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
| ground cumin: 1/2 tsp |
| hot sauce: 1/3 tsp |
| worcestershire sauce: 1/2 tsp |
Gazpacho IV
Credit: AllRecipes
User rating:
"A wonderful cold summer soup, great with tortilla chips, crackers, or crusty bread. Can be used as a salsa if thickened."
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Prep Time
25 min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.