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Quick Gazpacho

fast.cook's picture
Ingredients
  Condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Water 10 3⁄4 Ounce (1 Soup Can)
  Wine vinegar 1 Tablespoon
  Olive oil 1 Teaspoon
  Dried basil leaves 1⁄4 Teaspoon, crushed
  Garlic powder/1 clove garlic, minced 1⁄8 Teaspoon
  Cucumber 1 Medium, seeded and chopped to make about 1 cup
  Sweet red pepper/Sweet green pepper 1 Small, chopped to make 1/2 cup
  Onion 1 Tablespoon, chopped
Directions

MAKING
1. Into a glass bowl or ceramic bowl, empty the soup tin.
2. Add 1 soup can of water to the soup and stir in the remaining ingredients.
3. Cover the bowl with plastic wrap and place in the refrigerator to chill thoroughly for a minimum of 6 hours or preferably overnight so that the flavors blend and intensify before serving.

SERVING
4. Into chilled bowls or soup cups, ladle the chilled soup after stirring well.
5. Serve hot.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Servings: 
6

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