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| Home -> [Low-calorie, Soups & Stews, Spanish, Vegetables, Western European] -> [Herbed gazpacho Recipe] |
Herbed gazpacho
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Low-calorie, Soups & Stews, Spanish, Vegetables, Western European |
Rating: |
0 |
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Ingredients:
| 2
| | 14.5 oz cans peeled tomatoes | | | With liquid | | 1/2
| lbs | Unpeeled cucumbers, finely | | | Chopped (1.5 cups) | | 1/2
| cup | Finely chopped scallions | | 1/3
| cup | Finely diced celery | | 1/4
| cup | Chopped fresh basil | | 2
| tbsp | Herbed vinegar or red wine | | | Vinegar | | 1
| | Small garlic clove, minced | | 1/2
| tbsp | Black pepper | | | Pinch salt |
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Procedures:
| 1 | Combine tomatoes and their liquid with all other ingredients. | | 2 | Stir well to break up tomatoes. | | 3 | Cover bowl and refrigerate the gazpacho four hours or til thoroughly shilled. | | 4 | Stir soup to reblend it before serving and ladle it over ice cubes if desired |
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