Gazpacho

From the Kitchen of Cheryl Qualls

Notes

• 20-30 minutes to prepare
• 2 hours to chill
• Six servings
• Webmaster's comments: This is the only surefire way to get me to eat my veggies!

Ingredients

• 4 cups cold tomato juice
• 1 small, well minced onion
• 2 cups freshly diced tomatoes
• 1 cup minced green pepper
• 1 tsp. honey
• 1 diced cucumber
• 1 clove crushed garlic
• 2 scallions, chopped (include some of the green)
• juice of 1/2 lemon and 1 whole lime
• 2 tablespoons wine vinegar (red or white, your preference)
• 1 teaspoon each: fresh tarragon, fresh basil
• dash of ground cumin
• 1/4 cup freshly chopped parsley
• dash of tabasco sauce
• 2 tablespoons olive oil
• salt & pepper to taste

Directions

• Combine all ingredients, and chill for at least 2 hours.
• This soup can be pureed if you prefer a smooth texture. Webmaster's comment: No!
• Add ins: Chilled, cooked shrimp; drained and rinsed black beans, diced jalepenos, cilantro as a garnish, dallop of sour cream on top; cooked chilled brown rice or barley.

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Copyright © 2006 by Cheryl K. Qualls. Last updated 19-July-2006. All rights reserved.