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         Home : Soups, Stews, and Stuff : Soup Recipes : 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 (or a 28 oz can peeled whole tomatoes, plus 1/4 cup of juice)
    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          vegetable stock -- 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;
 (Skip if using canned tomatoes) 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

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