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home > recipes > soups > gazpacho 3
My Gazpacho or " salad soup " Here is a gourmet, easy summer soup recipe that can be multiplied for larger servings or decreased for smaller portions. It is a " how to " recipe and I like those the best :) . The recipe always get raves. Use only fresh vegetables for the recipe! 1 large can V-8 vegetable or tomato juice yellow summer sqaush green tender zucchini green, yellow, and red bell peppers red, white, or green onions seeded cucumbers tomatoes Seasonings: olive oil sugar red wine vinegar minced garlic salt pepper optional: tobasco sauce Place vegetable juice in a large storage container. Now using one small vegetable of each kind, simply small dice or cut up into bit size pieces adding it to the vegetable juice. Stop when you have the desired chunkiness to the soup. This soup is not pureed! You may find you may even only add 1/2 of each kind of vegetable. Now season by adding those ingredients listed above for a flavor you desire ( sweet/tart/spicy etc. ). Chill the soup very well. Garnish individual bowls with some sour cream if desired. Note: you may add even more kinds of summer vegetables and herbs as desired. The above recipe makes about 12 servings. Decrease as desired

Gazpacho 3


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keyword: gazpacho
recipes for soups
recipes by butterflydog
Email Address:
(posted November 23, 1997)

My
Gazpacho or " salad soup "

Here is a
gourmet, easy summer soup recipe that can be multiplied for larger
servings or decreased for smaller portions. It is a " how to " recipe and I
like those the best :) . The recipe always get raves. Use only fresh
vegetables for the recipe!

1 large can V-8 vegetable or
tomato juice
yellow summer sqaush
green tender zucchini
green, yellow, and red bell peppers
red, white, or
green onions
seeded cucumbers
tomatoes
Seasonings:
olive oil
sugar
red
wine vinegar
minced
garlic
salt
pepper
optional: tobasco
sauce

Place vegetable juice in a large storage container. Now using one small
vegetable of each kind, simply small
dice or cut up into bit size pieces
adding it to the vegetable juice. Stop when you have the desired chunkiness
to the
soup. This soup is not pureed! You may find you may even only add 1/2
of each kind of vegetable. Now season by adding those ingredients listed
above for a flavor you desire (
sweet/
tart/spicy etc. ). Chill the soup very
well.
Garnish individual bowls with some
sour cream if desired. Note: you
may add even more kinds of summer vegetables and
herbs as desired. The above
recipe makes about 12 servings. Decrease as desired



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