GAZPACHO 1 can tomato soup 1 can water 2 Tbsp. wine vinegar 1 Tbsp. Wesson or olive oil garlic salt to taste pepper to taste salt to taste dash of Tabasco sauce 1 cut-up avocado 1/2 cut-up cucumber cut-up tomatoes cut-up ripe olives In large mixing bowl, blend tomato soup, water, vinegar, oil, garlic salt, pepper, salt and Tabasco sauce. Add remain- ing ingredients. Shrimp or crab may be added, if desired. Cover tightly and allow to cool in refrigerator at least 4 hours, prior to serving. Yields 1 quart of tantalizing Mexican Gazpacho Soup. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |