Soup, Chili, Stew and Dumpling Recipes
Cut-Up Soup (Gazpacho)
Yield: 2 quarts
Ingredients
- 3 to 4 very ripe tomatoes, finely diced
- 2 cucumbers, finely diced
- 2 ribs celery, finely diced
- 3 scallions, finely diced
- 3 to 4 cloves garlic, mashed
- 1 (64 ounce) can vegetable juice
- 1/2 teaspoon hot pepper sauce
- Salt and pepper, to taste
Instructions
- Mix all diced or processed vegetables in a large mixing bowl.
- Stir in the remaining ingredients.
Notes
This keeps in the refrigerator for several days.
For an alternative taste, add up to 1 cup frozen or canned whole-kernel corn, drained, and 1 to 2 tablespoons chopped green chiles.