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Gazpacho

By: Sharon Balzer

"Gazpacho is common fare here in the Southwest, and its variations are numerous. This one is simple, inexpensive, healthful and delicious. It works well as an appetizer, brunch dish or accompaniment to any meat entree. I prefer to make the tomato base the night before, but I've also made it early in the morning for serving with that night's supper."

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Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

2 (14.5 ounce) cans tomatoes with liquid, minced
2 cups vegetable juice
2 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
8 drops hot pepper sauce
1 (5.5 ounce) package seasoned croutons
1 medium cucumber, peeled and diced
1 medium green pepper, diced
1 bunch green onions with tops, sliced

Directions

In a large bowl, combine first seven ingredients. Cover and refrigerate overnight. Stir well; ladle into soup bowls and garnish as desired with croutons, cucumbers, peppers and green onions.

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