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Gazpacho With Broth

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Ingredients
  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
  Salt To Taste
  Condiment 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Serving)
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer

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