Gazpacho: A Refreshing Vegetarian Summer Soup
Ingredients:
8-cups tomato juice
4-tablespoons salad oil
4-tablespoons wine vinegar
½-teaspoon Worcestershire sauce
1-teaspoon salt
1-teaspoon sugar
¼-teaspoon pepper
1 large cucumber, finely chopped
1 large onion, finely chopped
1 large tomato, finely chopped
1 green pepper, finely chopped
2-tablespoons parsley, finely chopped
2 cloves garlic, minced
Directions:
Combine all ingredients in a large bowl and mix well. Cover and refrigerate overnight before serving. The dish is served chilled and may be garnished with croutons, chopped pimentos, diced avocado, or any choice of green pepper, onions, or cucumber. Gazpacho is better if made at least one day in advance, and it keeps well for several days in the refrigerator.
Published by Sara
Recent graduate from the Univ. of Central Florida. Aspiring grad student at the Univ. of Cincinnati seeking PhD. View profile
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