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GAZPACHO SOUP
INGREDIENTS:
 | 1 can (46 oz) of tomato juice |
| 2 cucumbers, peeled, seeded & cut lengthwise then into pieces |
| 1 bell pepper cut in half, seeded & cut into pieces |
| 1/2 onion, cut into small pieces |
| 1 tomato, peeled & diced |
| 1 cup cold water |
| 1 1/2 jalapeno pepper, finely chopped |
| 1 clove garlic, finely chopped |
| 1/4 tsp Tabasco |
| 1/2 tsp Worcestershire sauce |
| 1/2 tsp salt |
| 1 tsp olive oil |
| 1 small bunch chives, thinly sliced |
| 1 large lemon cut into wedges for garnish |
| 8-10 sprigs of cilantro chopped |
| Tortilla chips |
DIRECTIONS: Put cucumber, bell pepper, onion, water, jalapeno pepper & garlic in blender & process 15 seconds. Pour into stainless steel pot, add tomato juice, tomato, Tabasco, Worcestershire, salt, olive oil, & chives. Mix well. Chill well. Serve with cilantro sprinkled on top & a wedge of lemon and chips on the side.
SERVES: 4-6 TIME: 30 minutes
SERVING TIPS: More gazpacho soups.
GAZPACHO SOUP