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GASPACHO SOUP 1 c. chopped, peeled tomato 1/2 c. chopped green pepper 1/2 c. chopped celery or celery seed 1/2 c. cucumber 1/4 c. onion 2 tsp. parsley 1 tsp. chives 1 small clove garlic 2 to 3 Tbsp. wine vinegar 2 Tbsp. olive oil (can omit for diet purposes) 1/4 tsp. pepper 1/2 tsp. Worcestershire sauce 2 c. tomato juice 1 c. chicken stock Can use 3 cups of V-8 instead of tomato juice and chicken stock. Mix. Let stand at least 24 hours in refrigerator. Serve cold. Can be stored in a large gallon plastic jar. Will keep for weeks. 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. |