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Easy Gazpacho

Chef.at.Home's picture
Ingredients
  Condensed tomato soup 1 Can (10 oz)
  Water 120 Milliliter (1 Soup Can)
  Canned mixed vegetable juice 3 1⁄2 Cup (56 tbs) (From A 46-Ounce Can)
  Lemon juice 1 Tablespoon
  Seasoned salt 1 Teaspoon
  Sliced pitted ripe olives 1⁄4 Cup (4 tbs)
  Croutons 1 Cup (16 tbs)
  Shredded raw carrots 1 Cup (16 tbs)
  Diced avocado 1 Cup (16 tbs)
  Sliced green onions 1 Cup (16 tbs)
Directions

1. Blend tomato soup, water, mixed vegetable juice, lemon juice and seasoned salt in large bowl; chill several hours, as the soup tastes best when served frosty-cold.
2. To serve, pour soup into a big glass or pottery bowl; stir in ripe-olive slices. (If you have a second, larger bowl, partly fill with crushed ice and set soup bowl in it to keep chilly-cold.) Surround with smaller bowls of croutons, carrots, avocado and green onions. Spoon soup into serving cups; let each person add the topping she or he likes best.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Vegetable

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