|
Speedy Gazpacho Applehood & Motherpie Susan B. Finnegan Yield: 8 to 10 servings 32-ounce can tomato juice 1 cucumber, seeded and chopped 1 green pepper, seeded and chopped 3 stalks celery, chopped 1 tsp. instant beef bouillon ¼ cup red wine vinegar 1 Tbsp. Worcestershire 1 Tbsp. chopped fresh parsley ½ tsp. onion salt ¼ tsp. white pepper ¼ tsp. garlic powder Whirl all ingredients in a blender or food rocessor. May need to do in two batches to avoid overflow. Pour mixture into a large pitcher. Refrigerate, or add 6 or 7 ice cubes, to hasten chilling. Serve with a dollop of curried mayonnaise if desired. |
| Home | Table of Contents | Soup Index |