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GAZPACHO SOUP 2 (14 1/2 oz.) cans stewed tomatoes 1 c. peeled, chopped and diced cucumbers 1 c. seeded and chopped green pepper 1 clove garlic 2 Tbsp. chives 2 Tbsp. parsley 2 Tbsp. basil 2 Tbsp. tarragon 6 drops Tabasco sauce salt to taste 1 c. clear beef stock or consomme 1 Tbsp. Worcestershire sauce 6 twists of ground black pepper from a pepper mill Put into blender and liquify. 1 c. fresh tomato, peeled, seeded and finely diced 1/2 c. seeded and finely diced cucumber 1/2 c. seeded and finely chopped green pepper 1 c. croutons Use as garnish. Serve soup very cold. Pass garnish separately. Serves 6 people (about 1 1/2 quarts). 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. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!