Gazpacho With Broth
15 Aug 2010
|Ripe tomatoes||6 Medium|
|Soup broth/Canned regular strength chicken broth and 1 teaspoon dry oregano leaves||10 Cup (160 tbs)|
|Dried oregano leaves||1⁄2 Teaspoon|
|Wine vinegar||1 Tablespoon|
|Olive oil||1 1⁄2 Tablespoon|
|Condiment||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Serving)|
Peel, core, and chop tomatoes.
In a serving bowl, combine tomatoes, Soup Broth, oregano, vinegar, and oil.
Season to taste with salt.
Cover and refrigerate for at least 30 minutes or up to 24 hours.
Offer condiments to add to each serving.
Gazpacho With Broth Recipe