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Spanish Gazpacho

Diet.Chef's picture
Ingredients
  Tomato juice 2 Cup (32 tbs)
  Finely chopped cucumber 1⁄2 Cup (8 tbs)
  Celery 1⁄2 Cup (8 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Finely chopped green pepper 1⁄2 Cup (8 tbs)
  Finely chopped green onion 1⁄3 Cup (5.33 tbs)
  Wine vinegar 2 Tablespoon
  Olive oil/Cooking oil 2 Tablespoon
  Snipped parsley 2 Teaspoon
  Salt 1 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Garlic clove 1 Small, minced
  Garlic 1 Small, minced
Directions

In a bowl combine the tomato juice, finely chopped cucumber, finely chopped celery, finely chopped green pepper, finely chopped green onion, wine vinegar, olive oil, snipped parsley, salt, Worcestershire sauce, freshly ground pepper, and minced garlic.
Cover the bowl and chill the mixture thoroughly, at least 4 hours.

Recipe Summary

Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable

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