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Summer Gazpacho

chef.tim.lee's picture
Ingredients
  Tomato juice 2 1⁄2 Cup (40 tbs)
  Tomato 1 Cup (16 tbs), finley chopped
  Celery 1⁄2 Cup (8 tbs), finley chopped
  Green pepper 1⁄2 Cup (8 tbs), finely chopped
  Green onion 1⁄3 Cup (5.33 tbs), chopped
  Wine vinegar 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Fresh parsley 2 Teaspoon, chopped
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
Directions

Combine all ingredients; mix well.
Cover and chill 8 hours or overnight.

Recipe Summary

Cuisine: 
American
Interest: 
Summer
Servings: 
4

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