🫙 From the Spice Rack
velvet turtle gazpacho
Velvet Turtle Gazpacho Source: The Los Angeles Times California Cookbook c.1981 1 (46 ounce) can tomato juice 1 medium green pepper, minced 1 small onion, minced 1 cucumber, peeled...
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Ingredients8 items
Ingredients
- 1(46 ounce) can tomato juice
- 1medium green pepper, minced
- 1small onion, minced
- 1cucumber, peeled and minced
- 2small cans green chiles, minced
- 1tablespoonworcestershire sauce
- 1teaspoonseasoning blend
- 1/2teaspoonminced garlic
Directions
- 1
Velvet Turtle Gazpacho Source: The Los Angeles Times California Cookbook c.1981 1 (46 ounce) can tomato juice 1 medium green pepper, minced
- 2
Season to taste with MSG, salt and white pepper
- 3
Chill thoroughly
- 4
Serve with lemon wedges
- 5
For a smooth gazpacho, blend above mixture in blender until smooth
- 6
Serve with additional diced cucumber, green pepper, and croutons on the side.