VOTE AT THESE COOKING WEB RINGS
GAZPACHO SOUP 2
INGREDIENTS:
 | 1 can (28 oz) tomatoes |
| 2 red bell peppers, seeded & chopped |
| 3 cucumbers, peeled, seeded & chopped |
| 1 green bell pepper, seeded & chopped |
| 2 jalapeno peppers, seeded & chopped |
| 1 red onion, peeled & chopped |
| 3-4 cloves garlic, minced |
| 2 cans pimento, drained |
| 2 1/2 cup tomato juice |
| 1/4 cup oil |
| 2 Tbsp virgin olive oil |
| 3 Tbsp red wine vinegar |
| 1 Tbsp lemon juice |
| 1 1/2 tsp Tabasco sauce |
| 1 Tbsp salt or to taste |
| 1/8 tsp pepper |
| 1/2 tsp dried oregano leafs |
| 1/2 tsp dried basil |
| 1/2 tsp chopped chives |
| Chopped cilantro to taste |
| Pinch of margarine |
DIRECTIONS: Combine in a bowl, mix. Place 1/2 of the mixture into a blender & process keeping it somewhat chunky. Process the other half. Chill until very cold & serve with your choice of vegetables for garnish.
SERVINGS: 10 TIME: 1-2 hours
GAZPACHO SOUP 2