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Speedy Gazpacho

Western.Chefs's picture
Ingredients
  Condensed tomato soup 21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)
  Water 20 Ounce
  Beef bouillon cubes/Envelopes 2
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Minced onion 2 Tablespoon
  Salad oil 1 Tablespoon
  Salt 1 Teaspoon
  Worcestershire 1 Teaspoon
  Hot pepper sauce 1⁄8 Teaspoon
  Tomatoes 2 Medium, diced
  Green pepper 1 Small, diced
  Corn chips 20 (For Garnish)
Directions

1. Into large bowl, pour undiluted tomato soup. In small saucepan over high heat, heat 2 soup cans water to boiling; remove from heat and stir in bouillon until dissolved. Gradually add broth to tomato soup, stirring until blended.
2. Stir in vinegar and next 7 ingredients; cover and refrigerate at least 2 hours, until well chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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