🫙 From the Spice Rack

rusty's gazpacho

Name: rusty's gazpacho
Ingredients: 3/4 pound tomatoes, peeled seeded and diced*; 1 medium cucumber, peeled, seeded and diced; 1 large green bell pepper (or poblano), seeded and diced; 2 cup tomato juice or v8 **; 1/2 teaspoon worcestershire sauce; 1 dash tabasco sauce; 2 tablespoon extra virgin olive oil; 1 large clove garlic, pressed

Rusty's Gazpacho Posted by LladyRusty at recipegoldmine.com 8/21/02 5:00:52 pm 3/4 pound tomatoes, peeled seeded and diced* Green onions, sliced 1 medium cucumber, peeled, seeded a...

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Ingredients8 items

Ingredients

3/4poundtomatoes, peeled seeded and diced*
1medium cucumber, peeled, seeded and diced
1large green bell pepper (or poblano), seeded and diced
2cuptomato juice or v8 **
1/2teaspoonworcestershire sauce
1dashtabasco sauce
2tablespoonextra virgin olive oil
1large clove garlic, pressed

Directions

1
Rusty's Gazpacho Posted by LladyRusty at recipegoldmine.com 8/21/02 5:00:52 pm 3/4 pound tomatoes, peeled seeded and diced* Green onions, sl
2
Chill in a stainless steel, glass, or ceramic bowl until ready to serve (overnight is best)
3
Combine 3/4 pound tomatoes with the onions, cucumber and pepper in a small stainless steel, glass, or ceramic bowl
4
Prepare these vegetables about 3 hours before serving and refrigerate
5
Ladle soup into individual bowls
6
Float vegetables on top of the soup
7
Serves 2 or 3
8
I use Roma tomatoes when I can get them

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